Text 20297, 79 rader
Skriven 2007-09-12 22:00:00 av Dave Drum (1:10/345)
     Kommentar till en text av carol shenkenberger
Ärende: Vegetables
==================
On 08-22-07 Carol Shenkenberger Scribbled to Dave Sacerdote about Re: 

CS>DS> Carol, I really hope that when you get stateside you have a good
CS>DS> Asian market nearby.  You in for such a culture shock. [g] 

CS>For sure!  Ok, but we can handle it.  It was much wierder getting
CS>here and  gettng used to all the odd stuff!

CS>I cant wait to see a pork shoulder again.

We have pork shoulders on special offer this week - 99c/lb sliced free. 
I bought two (after gauging my freezer space) sliced 1" thick (2.5cm for 
you metricators) which got weird looks from the meat 'bot. Shame on him. 
I like thick pork steaks!!!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Creole Spiced Shrimp With Old Fashioned Remoulade
 Categories: Emeril, Seafood, Shrimp, Sauces
      Yield: 4 servings
 
      2 tb Zatarain's Concentrated Crab
           - and Shrimp Boil
    1/2 ts Cayenne
      3 ts Salt
      4    Bay leaves
      4 qt Water
      2    Lemons, halved
      3 lb Large shrimp, peeled and
           Deveined
    1/4 c  Fresh lemon juice
    3/4 c  Vegetable oil
    1/2 c  Chopped onions
    1/2 c  Chopped green onions
    1/4 c  Chopped celery
      2 tb Prepared horseradish
      3 tb Creole or whole-grain
           - Mustard
      3 tb Prepared yellow mustard
      3 tb Chopped parsley
      1 ts Salt
    1/4 ts Cayenne pepper
    1/8 ts Freshly ground black pepper
      3 tb Ketchup
 
  Squeeze the juice from the lemons into a large pot.  Add the halves. 
  Add the water, bay leaves, salt cayenne, and crab boil.  Bring to
  boil and cook for 5 minutes. Add the shrimp. Remove from the heat,
  cover, and let stand for 4 to 5 minutes.  Drain.  Serve either cooled
  or chilled completely.
  
  Combine the remaining ingredients in a food processor with a metal
  blade and process for 30 seconds. Use immediately or store.  Will
  keep for several days in an airtight container in the refrigerator.  
  
  Yield: 4 to 6 servings
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 01 MAY 2002 Stored in Uncle Dirty Dave's
  Archives
 
MMMMM

ENJOY!!!
--------
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