Shrimp Etouffee

Ingredients:

4 tablespoons flour
4 tablespoons butter

1 pound shrimp

2 cups chicken broth

1 cup onion, diced

1/2 cup celery, diced

1/2 cup bell pepper, diced

4 cloves garlic, chopped

1 teaspoon thyme, chopped

1 cup tomato, diced

1 tablespoon creole seasoning

1 Tbls. Worcestershire sauce

hot sauce to taste

salt and pepper to taste

2 tablespoons butter

2 Tbls. lemon juice

1/4 cup green onions, sliced

Directions:

1. Melt the butter in a large sauce pan over medium heat, cook until it starts to brown sprinkle in the flour while mixing and simmer, stirring frequently, until it turns a dark brown, about 10-20 minutes.
2. Add the onion, celery and peppers to the roux and cook until tender, about 8-10 minutes.
3. Add the garlic and thyme and cook for a minute.
4. Whisk in the broth, add the tomatoes, creole seasoning and Worcestershire sauce and simmer for 20 minutes.
5. Add the shrimp and cook until cooked, about 5 minutes.
6. Season with hot sauce, salt and pepper to taste.
7. Mix in the lemon juice and green onion and enjoy over cooked rice.

***We had this over a biscuit and a poached egg in New Orleans!

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Thai Chicken/Shrimp Wanton cups

Meat:
2 Chicken breasts, cut into small pieces
1 lb mini shrimp
stir fry sauce/ Asian spices
Fry meat till done and season with sauce and spices.

Slaw:
1 bag of fine coleslaw
Sesame Asian dressing

Salsa:
2 mangoes, diced
2 avocados, diced
1/2 red onion, diced
1 large tomato, diced
1/2 cucumber, diced
1/3 c. cilantro, chopped
2-3 Tbls. lime juice
salt and pepper to taste


Press wanton wrappers into a sprayed mini cupcake pan and bake until crisp.  Fill with chicken or shrimp, then coleslaw drizzled with dressing, then mango salsa. Enjoy!

Bang Bang Chicken and Shrimp

Curry Coconut Sauce:
1 tsp. olive oil
1 tsp sesame oil
1/8 tsp red pepper flakes
2 cloves garlic, minced
1 small onion, chopped
1 tsp ginger, minced
1/2 c. water
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1 tsp paprika
1/4 tsp salt & pepper
1/4 tsp allspice
1/4 tsp turmeric
14 oz coconut milk (1 can)
1 medium carrot, julienned
1 small zucchini, sliced and quartered
1/2 c. peas frozen

In a medium sauce pan heat the first three ingredients. Add chopped onion, garlic and ginger and cook just until onion is translucent.  Add spices and water and stir well.  Bring to a boil, then add coconut milk and bring the mixture back up to a boil.  Reduce heat and simmer for about 20 minutes or until sauce thickens. Add carrots, zucchini, and peas. Cook for another 10 minutes.

Peanut Sauce:
1/4 c. peanut butter, creamy
2 Tbsp water
1 Tbsp sugar
1 Tbsp soy sauce
1 tsp rice vinegar
1 tsp lime juice
1/8 tsp red pepper flakes

Add all ingredients in a small sauce pan and heat just until the mixture begins to bubble; cover and remove pan from heat.

Chicken and Shrimp:
1 chicken breast, cut to bite size
10 medium shrimp
1/4 c. cornstarch
2 Tbsp olive oil
2 c. rice, cooked

Heat the oil in a large skillet.  Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  Add the coated chicken to the skillet and cook for a couple minutes per side, until slightly golden.  Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet.  Set aside.

Assemble Plates:
Press the rice into a bowl and invert onto 4 plates. Add chicken and shrimp, dividing them equally around the rice.  Spoon the coconut curry over chicken and shrimp.  Drizzle peanut sauce over the rice.  Top with crushed peanuts, sesame seeds if desired, green onions, and some flaked coconut.

Shrimp and Rice Casserole

Ingredients:
2 c. chicken, cooked and boned
1 lb shrimp, cooked
1 green pepper, chopped
1 onion, diced small
15 oz can tomatoes, diced
15 oz can chicken broth
1/2 t. cayenne pepper
2-3 c. Minute Rice
8 oz cheddar cheese, shredded

Directions:
Saute'onion and green peppers in melted butter until translucent. Add tomatoes and broth and bring to a boil.  Add 2 or 3 cups Minute Rice.  Let stand until rice has absorbed most of the liquid.  Add chicken and shrimp and cayenne pepper to taste. Place in casserole dish. Cover with 8 oz. shredded cheddar cheese.  Bake at 350 until cheese is melted.

***Sister Roudybush's recipe

Shrimp and Asparagus

Ingredients:

2 T. olive oil
2-3 cloves garlic, chopped
pinch of red pepper flakes
salt & pepper to taste
2-3 cups asparagus1 1/2 lb shrimp, peeled
1 T. butter
1 T. flour
3/4 c. cooking sherry or wine
2 T. lemon juice
1/2 t. Worcestershire sauce
1 cube chicken bouillon
1 T. brown sugar

Directions:

Saute' asparagus in oil along with garlic and pepper flakes for about 5 minutes.  Then add in shrimp and cook till pink. Meanwhile use the last seven ingredients to make a sauce. Pour sauce over shrimp and asparagus. Serve over linguini, bowtie, or other pasta.

Shrimp Fettuccine

SHRIMP FETTUCCINE

2 lbs. shrimp, raw, peeled and cleaned 1 lg. onion, diced fine 3 stalks celery, chopped fine 2 cloves garlic, chopped fine 8 oz. pkg. Velveeta cheese 12 oz. fettuccine 1 1/2 sticks butter 1/4 c. flour 1 pt. half & half 3 tbsp. parsley Salt, red and black pepper to taste Bread crumbs Saute onions, garlic and celery in butter until soft. Add flour and cook 5 minutes. Add half & half and mix well. Dice cheese, add and let melt. Cook on low for 5 minutes. Add shrimp and simmer slowly 20-25 minutes. Add parsley and season with salt, red and black pepper to taste. Cook fettuccine and add to shrimp mixture. Transfer to 9x13 inch casserole, top with bread crumbs and bake 20-30 minutes at 350 degrees. 6-8 servings.

Lots of changes! Like less butter, and added peas. Maybe some Tony's Cashiers.