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Shrimp Creole Recipe, was Re: Sheldon or not, here's my question; this is why this NG is turning to shit!
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From: Melba's Jammin' <barbschal...@earthlink.net>
Newsgroups: rec.food.cooking
Subject: Shrimp Creole Recipe, was Re: Sheldon or not, here's my question; this is why this NG is turning to shit!
Organization: Mother Superior, Holy Order of the Sacred Sisters of St. Pectina of Jella
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Date: Mon, 10 Dec 2007 11:05:00 -0600
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In article <1nolwdkr8foud$....@sqwertz.com>,
Sqwertz <swe...@cluemail.compost> wrote:
> ObFood: Leftover king crab leg, leftover shrimp, leftover menudo,
> leftover salad, leftover rice, and leftover barbacoa for dinner.
>
> -sw
Are they all left over from the same meal? Prolly not, huh?
I'm thawing a bag of frozen uncooked shrimp. I'm thinking Shrimp Creole
for dinner, using this recipe:
Shrimp Creole
posted to rec.food.cookiing by Barb Schaller, 12/10/2007.
From my trusty Betty Crocker "Dinner For Two" cookbook, copyright 1964.
I used this book a LOT before we had kids. Now I'm back to it again for
some old favorites.
€3/4 cup chopped onion, (1 medium)
€ 1 clove garlic, minced or pressed
€ 1 medium green pepper, finely chopped
€ 1/2 cup finely chopped celery
€ 2 tablespoons butter
€ 8 ounce can tomato sauce
€ 1/2 cup water
€ 1 bay leaf, crushed
€ 1 teaspoon minced fresh parsley
€ 1/2 teaspoon salt
€ scant 1/8 teaspoon cayenne pepper
€ 1 7-ounce package frozen shrimp, thawed
€ Fluffy white rice
In medium skillet, sauté onion, garlic, green pepper, and celery in
butter about 5 minutes or until tender.
Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt,
and pepper. Simmer 10 minutes, adding additional water if needed.
Add thawed shrimp; bring to boil and cook covered over medium heat for 5
minutes.
Serve Shrimp Creole over white rice.
Makes 2 generous servings.
Notes: I've been making this since 1966. Is it "authentic?" Heck if I
know.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007
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