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How 'bout Some Shrimp

        Here are some great Shrimp recipe's from the heart of the   
Deep South. If you have a favorite you would like to share with others,  
Please send us an Email with the recipe in it and it will be added to the pages.  

Shrimp Creole
     2 Lbs. Large Shrimp
    1/3 cup Salad Oil
    1 1/2 Tblsp. Flour
    1 Large Onion
    1 can Tomato Paste
    2 Bell Peppers
    Salt to Taste
    Pepper to Taste

  Clean Shrimp and boil 5 minutes, save stock. In an Iron skillet, make a Roux by heating oil and stirring in flour. Stir constantly until brown, Do Not Burn! Add onion and brown lightly.Add shrimp, salt and pepper.   
   Stir so that shrimp are coated and Roux and onion don't stick. Add peppers and tomato paste and stir over med. heat for 15 min. Add 1 cup of shrimp stock and cook over med. heat 15 min. Reduce heat to a slow simmer and let simmer for about 45 minutes. Can be served over rice.
               Serves 6 to 8

Deviled Shrimp
    1 lb. Shrimp, Chopped coarsely
     1 stick butter
     3 tblsp onions, minced
     1 cup milk
     1/2 tsp. dry mustard
     Dash of red pepper
     6 tblsp. flour
     1 tblsp sherry
     1 cup bread crumbs

   Clean and chop Shrimp. Saute onions until soft in butter. Add mustard ,shrimp and flour, season to taste with salt and pepper. Add milk and cook until mixture boils. Remove from stove and add sherry. Pour into casserole dish and cover with bread crumbs. Bake 30 min. in 350 deg. oven.
                                       Serves 4
Shrimp and Mushroom Sauce
    1 large can mushrooms(sliced)
    1 pound Shrimp
    8 deviled eggs
    1/4 cup butter
    1/4 cup flour
    2 cups milk
    1 1/2 cups grated American Cheese

    Put mushrooms in a 2 qt. casserole dish and even out in bottom.Top with deviled eggs and Shrimp. Make a white sauce of butter, flour and milk.
  Stir in 1 cup of cheese and cook over low heat until cheese melts.Pour over mushrooms and shrimp.cover with 1/2 cup of grated cheese. Bake at 350 for 30 thirty min.                
                         Serves 4
Shrimp Fondue
   1 LB. medium size shrimp
    5 slices white bread
    1 stick butter
    2 cups grated cheese, amer. or cheddar
    3 eggs, slightly beaten
    2 cups milk
    1 tsp. salt
    1 tsp pepper

    Clean and devein shrimp. Remove crust from bread. Spread bread with butter and cut into 1/2 in cubes.Alternate layers of bread, shrimp and cheese in an 8-inch casserole dish. Mix together eggs, milk, salt and pepper and pour over contents in casserole. Set casserole dish in hot water. Bake at 350 deg. for about 1 hour.
                  Makes about 6 servings

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