World Recipes

Jumbo New Orleans Shrimp

Posted by Darlene at recipegoldmine.com on March 20, 2002 at 08:31:35

The cook who submitted this full-flavored seafood recipe encourages you to have lots of French bread on hand to sop the extra sauce.

Start to finish: 25 minutes

3/4 cup sliced mushrooms
1/2 cup chopped onion
1/4 cup chopped green, red, or yellow sweet pepper
2 tablespoons chopped shallots
2 teaspoons bottled minced garlic
1 teaspoon snipped fresh parsley
2 tablespoons butter or margarine
1 (14 1/2 ounce) can diced tomatoes
1/8 teaspoon salt
Dash ground red pepper
1 egg
1/3 cup milk
8 to 12 jumbo shrimp (about 12 ounces), peeled and deveined
1/3 cup all-purpose flour
1/4 cup butter or margarine
French bread

In a large skillet, cook mushrooms, onion, sweet pepper, shallots, garlic, and parsley in the 2 tablespoons hot butter until tender. Add undrained tomatoes, salt, and ground red pepper. Heat to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.

Meanwhile, in a shallow bowl, combine egg and milk. Dip shrimp into egg mixture, then into flour to coat. In another skillet, fry shrimp in the 1/4 cup hot butter about 5 minutes or until shrimp are opaque and coating is golden and crisp, turning once. Transfer tomato mixture to a shallow serving dish; arrange shrimp in tomato mixture.

Serve with French bread.

Makes 4 servings.

Per serving: 344 cal., 18 g total fat (10 g sat. fat), 96 mg chol., 614 mg sodium, 32 g carbo., 2 g fiber, and 13 g pro. Dietary exchanges: 2 starch, 1-1/2 very-lean meat, 3 fat

Ham Gumbo

2 cups cooked ham, diced
1 cup green bell pepper, chopped
1 cup chopped onion
1 (10 ounce) package sliced okra
1 (16 ounce) can tomatoes
1 cup chicken stock
1 cup water
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 cup uncooked rice

Combine all ingredients except rice in a large, cast iron skillet; bring to a boil. Cover and simmer 10 minutes.

Stir in rice and simmer tightly covered, 20 minutes longer, or until rice is tender.

Gumbo Ya Ya

1 (5 pound) roasting chicken , cut up
Salt
Cayenne pepper
Garlic powder
2 1/2 cups all-purpose flour
1 cup vegetable oil
2 cups onions, coarsely chopped
1 1/2 cups celery, coarsely chopped
2 cups green bell pepper, coarsely chopped
6 cups chicken broth
1 1/2 teaspoons fresh garlic, minced
1 pound andouille sausage finely, diced (or a
    spicy sausage such as Kielbasa)
4 cups hot cooked rice

Cut chicken breasts in half crosswise to get a total of 10 pieces of chicken. Season with salt, cayenne pepper and garlic powder and let stand at room temperature for 30 minutes. Measure flour into a large paper bag. Add chicken pieces and shake until well-coated. Remove chicken and reserve the flour.

In a large cast iron skillet, brown chicken in very hot oil, remove and set aside. Stir oil remaining in the skillet with a wire whisk to loosen any brown particles remaining in the bottom of the pan. Whisk in 1 cup of the remaining flour and stir constantly until the mixture of oil and flour (the roux) becomes dark brown (do not burn!). Remove from heat; add onions, celery and green bell pepper, stirring constantly until vegetables are tender.

Transfer roux and vegetables to a large heavy saucepan. Add stock to roux and vegetables and bring to a boil, stirring. Lower heat to a quick simmer and add garlic, sausage and chicken. Continue cooking, covered, until the chicken is tender, 1 3/4 to 2 hours. Adjust seasonings and serve in bowls over the rice.

Serves 10.

Everyday Gumbo

1 1/2 cups crab meat
2 pounds shrimp, in shells
3 quarts water
2 bay leaves
2 slices lemon
2 slices onion
Salt
Red and black pepper
Parsley
2 pounds okra, sliced
6 tablespoons bacon grease, divided
4 tomatoes, peeled and chopped
2 onions, finely chopped
2 green bell peppers, finely chopped
2 red pepper pods, finely chopped
4 tablespoons brown roux
Reserved shrimp stock
Salt, pepper, thyme, parsley, to taste
Hot boiled rice

In a large Dutch oven boil the water with bay leaves, lemon, the 2 slices of onion, and judicious amounts of salt, pepper, cayenne and parsley. Wash shrimp and add to pot; boil for 2 minutes. Peel shrimp and return shells to the stock for later use. Set shrimp and crab meat aside.

Saute okra slices in 3 tablespoons bacon grease in large cast iron skillet. The okra will turn darker and lose some of its stickiness as it cooks. When soft, transfer to a stew pot and add tomatoes. Stir and mix together well. Clean skillet and heat 3 tablespoons bacon grease in it. Saute the finely chopped onion, green pepper, and red pepper pods. When soft, add these ingredients to the stew pot.

In a saucepan, warm the roux; strain and stir in 2 cups of the shrimp stock. When well-blended, add to the large stew pot with the other ingredients. Bring to a boil and simmer for 2 hours, adding more strained stock if needed for consistency. Adjust seasonings with the salt, pepper, thyme, and parsley. When it has simmered for at least 3 to 4 hours and the flavors have begun to blend, add the shrimp and crab meat and cook for 15 more minutes.

Serve with fresh boiled rice in soup bowls.

Serves 6 to 8.

Corn and Sausage Creole

1/2 pound link sausages
1 onion, chopped
1/2 green bell pepper, chopped
1 tablespoon flour
1 bay leaf
1/2 teaspoon thyme
1 teaspoon salt
1/8 teaspoon pepper
1 (19 ounce) can tomatoes
2 cups cooked whole kernel corn

Cut sausages into small pieces. Cook slowly in heavy skillet until browned. Add onion and green bell pepper and continue cooking until sausage is well done. Blend in flour and seasonings. Add tomatoes and corn, stirring constantly. Simmer for 20 minutes.

Creole Shrimp Stew

Yield: 4 servings

1/3 cup chopped bacon
1/3 cup all-purpose flour
4 stalks celery, chopped
1 large onion, chopped
1 large green bell pepper, chopped
6 green onions, chopped
1 cup tomato paste
3 cups seafood stock
2 cups water
2 tablespoons lemon juice
1 tablespoon granulated sugar
Creole spices
2 pounds uncooked, shelled shrimp
1/4 cup minced fresh parsley

* Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil.

Cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.

Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste.

Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.

Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice.

4 servings.

Creole Spaghetti Bake

2 cups dry spaghetti, broken in half
3 slices bacon, diced
1 small onion, chopped
1 small green bell pepper, chopped
1 (8 ounce) can tomato sauce
1 (10 1/2 ounce) can condensed tomato soup
1 (4 ounce) can mushrooms
1 (12 ounce) can whole kernel corn, drained
1/4 cup vegetable oil
8 ounces shredded Cheddar cheese

Cook and drain spaghetti. Saute bacon, onion and green pepper until bacon is crisp. Add tomato sauce, tomato soup and mushrooms. Add pepper to taste. Add corn and oil to cooked spaghetti, then add sauce mixture. Place in a 1 1/2-quart casserole. Top with cheese. Bake at 350 degrees F for 30 minutes until bubbly.

Crawfish Smothered Grits

1 pound peeled crawfish tails
Salt
Cayenne
2 tablespoons olive oil
1 cup chopped onions
1 tablespoon chopped garlic
2 cups beef stock
3 cups half-and-half
1 1/2 cups quick-cooking white grits
1/2 cup freshly grated Parmigiana-Reggiano cheese

In a mixing bowl, toss the crawfish tails with salt and cayenne.

In a 3-quart saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions. Season the onions with salt and cayenne. Saute for 2 minutes, or until the onions are soft. Add the crawfish and garlic. Continue to cook for 2 minutes. Add the stock and half-and-half to the pan. Season with salt and cayenne. Bring the liquid to a boil. Reduce the heat to medium-low and simmer for 2 minutes. Add the grits and stir constantly until they are very tender, about 10 minutes. Add the cheese and stir to mix and melt it. Serve warm.

Yield: 8 to 10 servings