Foods Recipes

1 C Flour

1 C Oil

2 C Celery -- chopped

2 Bay Leaves

2 Cn Tomatoes, Hunt's=AE Choice-Cut Diced

3 Tsp Salt

1/2 Tsp Black Pepper

2 Tbsp Green Onion Tops -- chopped

1/2 C Bell Pepper -- chopped

2 clove Garlic -- minced

3 lb Shrimp -- cleaned

2 sm Tomato Paste

1/4 tsp Red Pepper

2 tbsp Fresh Parsley -- chopped

1 tsp Worcestershire=AE Sauce

6 C Water

Make roux of flour and oil. Brown over low heat, stirring constantly. Add seasonings, onions, celery, bell pepper and garlic. Cook until soft. Add tomatoes and paste. mix well and cook about 5 minutes. Add water. Let simmer 1 1/2 hrs. Add shrimp, cook about 20 minutes. Add onion tops and parsley. Serve over rice.

Source: Pots, Pans and Pioneers II

2 lb Fresh shrimp, heads off

1 qt Water

1/2 c Vegetable oil

3 ea Med. yellow onions, chopped

2 ea Large bell peppers, chopped

5 ea Celery ribs, chopped fine

10 ea Lge. tomatoes, peeled&seeded

2 t Salt

1 t Ground red pepper

1/2 t Ground black pepper

1/2 t Ground white pepper

1 T Fresh thyme or 2 t dried

1 T Fresh basil or 2 t dried

1 1/2 t Sugar

5 ea Bay leaves

1 c Green onions, chopped

1 c Parsley, chopped

Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can

be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice.

Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham. From Alex Patout's "Cajun Home Cooking"

3/4 cup fresh mushrooms -- sliced

1/4 cup onions -- chopped

1 teaspoon whole thyme

2 pinches garlic powder

3 teaspoons chopped parsley

3 tablespoons butter or margarine

36 large shrimp -- cleaned and halved

-- lengthwise 1/2 cup sherry

juice of 1 lemon 1 1/2 cups Mornay sauce

Saute the mushrooms, onoins, thyme, garlic and parsley in the butter for 4 minutes. Add the shrimp and saute for 1 minute more. Add the shrerry, lemon juice and Mornay sauce. Mixwell for an additional 3 minutes and serve over rice pilaf.

1 teaspoon anchovy paste

1 tablespoon soy sauce

1 teaspoon sugar

1/4 cup chicken broth

dried red pepper flakes 1 tablespoon vegetable oil

1 tablespoon sesame oil

1 cup seeded red bell peppers

--cut into 1 inch squares 1 scallion

--whites thinly sliced --greens -- cut into rounds --kept separate 1 pound deveined peeled shrimp -- halved

1 clove minced garlic

1 cup thawed frozen peas

1/4 cup chiffonade of mint

1/4 cup basil leaves

Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma.

Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.

Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.

Busted by Gail Shermeyer <4paws@netrax.net> on Jul 12, 97

1 lb Shrimp -- Cooked

2 c Rice -- Cooked

1 ts Knorr Vegetable Stock --

: powder 1 Carrot -- chopped

1 md Onion -- quartered

7 md Mushroom -- sliced

1/2 c Water

2 TB Soy Sauce -- Low Sodium

2 Cloves Garlic -- crushed

In wok heat water, veg. powder and garlic. Add chopped carrot and cook until tender - crispy. Add onions and mushrooms. Cook about 4 min. Add shrimp and heat through. Add cooked rice and soy sauce. Heat through and serve. NOTES : If there seems to be a lot of liquid in the pan after adding the shrimp them drain most of it off before adding the rice and soy sauce. Per Serving Calories - 489.5 Total Fat - 2.8 5.2%CFF Recipe By : Linda From: "Linda Gordon" <lgordon@brunswickdate: Mon, 28 Oct 1996 21:17:58 +0000 -----