Text 8819, 73 rader
Skriven 2014-01-15 06:36:10 av Dave Drum (1:261/38)
Ärende: Chile 5150
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Luby's Shrimp Creole
 Categories: Seafood, Rice, Vegetables, Chilies, Wine
      Yield: 6 Servings

    1/4 c  Butter
      1 tb Seasoned salt
      2 ts Onion; chopped
      1 cl Garlic; minced
           +=OR=+
    1/8 ts Garlic powder
      1 lb (lg) shrimp; peeled,
           - deveined, halved length
           - wise
      1 tb Sherry
           Rice; cooked and hot

MMMMM------------------------CREOLE SAUCE-----------------------------
 14 1/2 oz Can whole peeled tomatoes
      2 c  Chicken broth
      8 oz Can tomato sauce
  2 1/4 ts Chilli spice
      2 ts Worcestershire sauce
      2 cl Garlic; minced
           +=OR=+
    1/4 ts Garlic powder
    1/2 ts Dried oregano leaves
      1 sm Bay leaf
           Hot pepper sauce
      1 c  Celery; in diagonal slices
      1 c  Bell pepper; cored, seeded,
           - in short, thin strips
      1 c  Onion; in slivers

  TO PREPARE THE SAUCE: Into a medium saucepan, pour the
  tomatoes and their juice, breaking up the tomatoes with a
  large spoon. Add the broth, tomatoes sauce, chili powder,
  Worcestershire sauce, garlic, oregano, bay leaf, and hot
  pepper sauce. Bring to a boil, stirring occasionally. Reduce
  the heat and simmer for 30 minutes, uncovered. Add the
  celery, green bell pepper, and onion. Continue simmering for
  10 minutes longer or until the vegetables are tender.

  TO PREPARE THE SHRIMP: In a 10-inch skillet, melt the butter
  over medium heat. Add the salt, onion, and garlic. Cook for
  1 minute, stirring frequently. Add the shrimp and continue
  cooking for about 6 minutes or until the shrimp are cooked
  through, stirring frequently. Add the sherry and continue
  cooking for 30 seconds, stirring constantly.

  Spoon the hot, cooked rice onto a serving plate. Top the
  rice with the sauce and shrimp.

  Makes 6 servings.

  TIP: For this recipe, cut the shrimp lengthwise, not
  crosswise, forming to thin shrimp-shaped slices. Shrimp cut
  this way will cook very quickly. Watch closely so they do
  not overcook and toughen.

  Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"

  From: David Pileggi

  Uncle Dirty Dave's Archives

MMMMM

... I was 32 when I started cooking; up until then I just ate. - Julia Child

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)