Tag Archives: shrimp

28

Jan. ’12

Shrimp Gumbo

 Ingredients:

1 lb. fresh okra, sliced or 1-10 oz. package frozen sliced okra

2 T. olive oil

¼ c. butter

2 c. diced onion

2 green peppers, diced

2 cloves garlic, minced

¼ c. flour

1-1 lb. 12 oz. can tomatoes, cut up but not drained

2 c. chicken stock

2 c. water

2 bay leaves

¼ t. thyme

¼ t. Tabasco

½ t. Worcestershire

1 t. salt

2 lbs. large shrimp, shelled and deveined

1 c. long grain rice

Directions:

Heat olive oil and butter in large Dutch oven over medium heat.  Saute okra, onion, green pepper and garlic until onion is translucent.  Sprinkle with flour and stir to make a paste.  Gradually stir in chicken stock and water. Add tomatoes, bay leaves, thyme, Tabasco, Worcestershire and salt.  Cover and bring to boil.  Reduce heat and simmer for 45 minutes.  Add rice to pot and continue to simmer for 20 minutes or until rice is tender.  Add shrimp and heat through.  Serves 8.

 

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23

Jan. ’12

Spicy Shrimp Dijon

Another recipe that is sure to please the guys!  Load the refrigerator with beer, because this one’s spicy.

Ingredients:

1 ½ c. olive oil

1 ½ c. red wine vinegar

¾  c. Dijon mustard

½  c. minced parsley

½  c. scallions, finely chopped

½  c. celery, finely chopped

2 T. cayenne pepper

2  t. salt

10 lbs. cooked jumbo shrimp shelled & deveined, tails removed

Directions:

Combine the olive oil, vinegar, mustard, parsley, scallions, celery and cayenne in a large bowl.  Add shrimp and stir to coat. Marinate in refrigerator at least 6 hours or overnight. Allow to come to room temperature before serving.  Serve with toothpicks.

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18

Jan. ’12

Shrimp and Artichoke Hearts

As I’ve mentioned, my husband and I first met in Pensacola, FL where he was going through flight training to become a Naval Aviator.  Pensacola is the gem of the Gulf Coast – warm weather, pristine sugary sand beaches, and azure water teeming with a variety of seafood.  The Gulf Coast is probably best known for its shrimp and we always found the best selection at Joe Patty’s Seafood downtown.  Here is one of my favorite shrimp recipes for you to savor. It makes a great company dinner with a chilled white wine.

Ingredients:

3 T. butter

3 T. flour

½ t. cayenne

1 pint half & half

3 T. catsup

2 T. Worcestershire

5 T. lemon juice

5 T. sherry

3 jars marinated artichoke hearts, well drained

½ lb. Fresh mushrooms, sliced

2 ½ lbs. Jumbo shrimp, cooked, peeled & deveined

2 c. grated cheddar

Directions:

Preheat oven to 400o. Melt butter over low heat in a medium saucepan.  Add flour & cayenne pepper.  Mix well.  Whisk in half & half and cook over low heat until thick and well blended.  Add catsup, Worchester, lemon juice & sherry.  Blend well.  In baking dish, combine artichoke hearts, shrimp & mushrooms.  Pour sauce over and top with cheese.  Bake about 30 minutes in 400o oven.  This is best served with a crisp green salad, rice and a crunchy loaf of bread. Serves 6-8.

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