Foods Recipes

2 lb SHRIMP, UNCOOKED

4 ea STRIPS BACON

2 tb FLOUR

3 c SLICED OKRA

2 ea GREEN PEPPERS, CHOPPED

2 ea ONIONS, CHOPPED

2 tb CORN OIL

1 ea #2 CAN TOMATOES

2 qt WATER

1 ea BAY LEAF

1 ts SALT

3 ea CLOVES GARLIC

1 x CAYENNE OR TABASCO TO TASTE

Peel and devein shrimp. Cook bacon. Make a dark roux with bacon drippings and flour. Add shrimp to roux and stir together for several minutes. Set aside. Smother peppers, onions, and okra in oil. When okra is almost tender, add tomatoes and blend well. Add roux and shrimp mixture. Blend. Add water, bay leaf, garlic, salt, and cayenne or tabasco to taste. Cover and simmer gently for 30 minutes to 1 hour. Let stand until ready to serve. Reheat slowly and serve over rice. Oysters or crabmeat, drained, may be added during the final 15 minutes if desired. -----

Non stick spray 4 lg Dried mushrooms,

3 ea Green onions, quartered

Crosswise 1/2 ea Clove garlic

8 oz Shrimp, shelled and deveined

6 oz Ground turkey

2 ts Soy sauce

1 ts Dark sesame oil

3 ds Of hot red pepper sauce

6 ea Egg roll wrappers,

Each cut into 4 squares Or 24 ea Wonton skins, each 2 1/2

Inches square

2 tb Reduced sodium soy sauce

2 ts Rice wine vinegar

1/2 ts Honey

1/2 ts Dark sesame oil

1/2 ts Minced fresh ginger

Or 1/8 ts Ground ginger

Coat a steamer basket with the nonstick cooking spray and set aside. In a small saucepan, soak the mushrooms in boiling water to cover for 15 minutes, then drain. Remove and discard the stems, cut the caps

into quarters. In a good processor, combine the mushroom caps, green onions, and garlic and whirl until coarsely chopped. Add the shrimp and whirl until finely chopped. Transfer to a medium size bowl and stir in the ground turkey, soy sauce, oil and red pepper sauce. Place 1 tablespoon of the shrimp mixture in the center of each wrapper square. dampen the edges with water, then fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate. Set over bowling water, cover and steam for 15 minutes. Meanwhile prepare the dipping sauce. In a small bowl, whisk together the soy sauce, vinegar, honey, oil and ginger. Serve the dumplings hot with the dipping sauce. Makes 24 dumplings. Note: Did not feel like going out for wrappers I substituted alum foil for wrappers. 4 inch square. Did not spray the basket. Added 2 beaten eggs to filling. After steaming, carefully unfolded 6 dumplings onto each of 4 indivual plates .Made double the amount of sauce and dabbed it on on the dumplings instead of dipping. enjoy, Lei Gui Bronx,NY

2 lb Large raw shrimp, peeled and

-deveined 2 ts Cumin seeds

2 ts Coriander seeds

2 ts Mustard seeds

2 ts Turmeric

2 ts Whole black peppercorns

1/2 ts Crushed hot red pepper (or

-to taste) 3 tb Vegetable oil

1 c Finely chopped onions

1 tb Finely chopped garlic

1 tb Finely chopped fresh ginger

-root 2 c Finely chopped peeled,

-seeded fresh tomatoes, or -use canned tomatoes, -drained 1 c Water

Salt to taste 1/4 c Fresh lime juice

Combine the cumin, coriander, mustard, peppercorns, turmeric, and red pepper in the jar of an electric blender and blend at high speed until the spices are completely pulverized. (You may also crush them using a mortar and pestle, or as I do, in a coffee grinder I use exclusively for grinding spices) Heat the oil in a heavy skillet over moderate heat and add the onions, garlic, and ginger. Cook for about 5 minutes, stirring frequently, until the onions are soft and transparent but not brown. Add the pulverized spices and continue cooking and stirring for 2 to 3 minutes, then add the tomatoes, water, and salt and bring to a boil over high heat. Cook briskly for 2 to 3 minutes, stirring constantly, until most of the liquid has evaporated. Add the shrimp and stir to combine them with the vegetable and spice mixture. Reduce the heat to the lowest setting and cover the pan, simmering for about 5 minutes until the shrimp are firm and pink. DO NOT OVERCOOK. Remove the pan from the heat and add the lime juice. This dish is traditionally served with mango chutney and boiled rice.

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2 tablespoons butter

1 1/4 pounds uncooked large shrimp -- peeled deveined

1 cup chopped onion

1 tablespoon curry powder

3/4 cup whipping cream

3/4 cup bottled clam juice

3 tablespoons mango chutney

cooked white rice chopped green onions

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Sprinkl e shrimp with salt and pepper. Add shrimp to skillet and saute until almost op aque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon butter to skillet. Add onion and saute 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longe r. Add cream, clam juice and chutney. Boil until sauce is thick enough to coa t spoon, stirring occasionally, about 8 minutes. Return shrimp and any collect ed juices to skillet. Cook until shrimp are just opaque in center, about 1 min ute longer.

Spoon rice onto plates. Top with shrimp, sauce and green onions.

Notes: For an interesting presentation, set out bowls of some traditional condi ments, like chopped peanuts, toasted coconut, raisins and chopped bell pepper.

MC formatted by Barb at Possum Kingdom using MC Buster 2.0f & SNT on 7/14/98

1/4 c Butter

1 ea Apple or christophene (chayo

1 x Peeled and chopped

2 c Chicken broth

1 ea Bay leaf

1/4 ts Ground ginger

1 x Salt and freshly ground pepp

2 lb Raw shrimp, cleaned and deve

3 ea Medium onions finely chopped

1 ea Garlic clove, minced

2 tb All-purpose flour

1 tb Lime or lemon juice

1 ts Whole peppercorns

2 ea Medium sized tomatoes, peele

1 x Chopped

1 ts Curry powder

In a large heavy skillet, melt the butter and add the onions, apple or Christophne, garlic, and curry powder. Saute for about 5 minutes. Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste. Bring to a rolling boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally.

Add the shrimp, cover and cook for about 8 minutes, or until shrimp is pink. Discard bay leaf and peppercorns before serving. Serve over a bed of boiled rice with mango chutney or use to fill six-inch rotis.