Recipes

SHRIMP ETOUFFEE

By: David Pileggi
To: Public
Re: R-Shrimp Etouffee

 Qty   Measurement       Ingredient

  1/2  lb                butter
    2  large             onions, chopped
    6  cloves            garlic
    2  stalks            celery, chopped
    1  cup               green bell pepper, cored, seeded, and
                           chopped

    1  can (8 oz)        tomato sauce
2-1/2  cups              shrimp stock
3-1/2  cups              fresh tomatoes, peeled and chopped
    1  cup               green onions, chopped
    2  Tbsps             sugar
    1  Tbsp              lemon juice
1-1/2  tsps              white pepper
  1/2  tsp               thyme
  1/2  tsp               basil
    2  dashes            Tabasco sauce
    1                    bay leaf
                         salt (to taste)
                         red pepper (to taste)
                         black pepper (to taste)
3-1/2  lbs               shrimp, peeled and deveined (save heads,
                           tail, and shells to make shrimp stock)

In a pot, boil the shrimp heads, tails, and shells for 2 hours. Save the water for shrimp stock and discard the shrimps remains.

In a black, cast-iron pot, heat the bacon grease. Add the onions, garlic, bell pepper, and celery. Saute the vegetables for 30 minutes.

Add the tomato sauce and simmer for 5 minutes longer. Add the shrimp stock and simmer for 10 minutes more. Add the tomatoes, green onions, sugar, lemon juice, white pepper, thyme, basil, Tabasco sauce, bay leaf, and the salt, red pepper, and black pepper, to taste. Simmer for a hour.

Add the shrimp and simmer for 10 minutes. Remove the bay leaf and top the creole with the chopped parsley. Serve hot.

Recipe from: "Roger's Cajun Cookbook" by Vernon Roger, published 1987

* Origin: The Underground (1:106/1234)

By: Florence Thompson
To: All
Re: Re: From World Wide Recipes

From: Florence Thompson <florence@sprint.ca>
FTN-Posted-By: Florence Thompson

I'll go get the scissors and cut it out quick.
This recipe looks plain delicious,
And what I adore is new recipes for
All kinds of unusual dishes.

I've got 'em for shish-kebob, blintzes and borsch,
For goulash and Siamese noodles,
For guava souffle and papaya parfait,
And oodles for puddings and strudels.

I've got 'em in folders, I've got 'em in drawers
I read 'em and just can't resist 'em.
I cut 'em from ads and from box tops in scads,
And someday I'll sort 'em and list 'em.

But not at the moment. I'd best stash away
This recipe -- gee, it's a dillly!
And rustle some chow. H'm-m, let me see, now,
Shall I open some soup or some chili?

* Origin: Fidonet<->Internet Gateway (1:102/125.99)