2 cups plain yogurt, room temperature
1 pound cream cheese, room temperature
1 cup mayonnaise, room temperature
6 cups boiled, chopped shrimp
2 Tablespoons Knox Unflavored Gelatin
juice of 2 lemons mixed with 1/4 cup cold water
½ cup finely minced green onion
½ cup finely minced celery
½ cup finely minced red bell pepper
1/4 cup minced pimientos
½ cup salsa picante (fresh or boughten)
½ tsp. Crystal Hot Sauce
1 Tbsp. Lea and Perrins
Mix together the yogurt, cream cheese, and mayonnaise. Fold in the shrimp. Dissolve the gelatin in the lemon juice and cold water, and heat in the top of a double for 5 minutes, stirring.
Fold the gelatin mixture into the cheese/shrimp mixture. Gently add the minced vegetables and seasonings, blending well. Adjust the seasonings. Pour into a 2-quart mold and refrigerate overnight before serving.
Social Catalyst as well as brilliant food!
Use the same technique for crawfish or crabs or a mixture.
6 quarts water
3/4 cup of Old Bay, 1 package Zatarain’s Shrimp and Crab Boil or 1 small bottle Zatarain’s liquid crab boil.
4 onions, quartered, 6 whole heads of garlic,
4 lemons, squeezed, drop in the squeezed skins,
1 bunch celery, chopped into 3-inch sticks
4 carrots, peeled and cut into 1-inch lengths
2 pounds new red potatoes
2 pounds hot smoked sausage links, cut into 2 inch pieces
8 ears corn - husked, cleaned and broken into quarters
5 pounds large fresh shrimp, unpeeled
1.Bring water and Old Bay Seasoning to boil in a large stockpot.
2.Add potatoes, onions garlic, lemons, celery, carrots and cook for 15 minutes. Add sausage and cook for 5 minutes more. Add corn and cook for another 5 minutes. Stir in the shrimp and cook until shrimp are pink, about 5 minutes. Drain immediately and serve.
Some bread, butter, beer and peace, goodwill toward men!
This is remarkable. It is also on an entirely higher level of cooking but is not difficult. Have everything prepared as far as you can in advance before putting the dish together. When you start putting
fire to food you won’t have time to stop and fix something you’ve forgotten-have your butter clarified-have your Maitre d’Hotel Butter made and at room temperature. Have all the other ingredients prepped and ready to go into the pan-set them aside in little piles of paper or foil or in tiny bowls if you have them. Have your potatoes or pasta boiled. Try it...I know you can.
And when you do...words fail me. Use your big Magnalite roaster for this, or a very large pot or pan-the big, heavy-bottomed cooking vessel is what you want. You can’t have a pan that will be hot in the center and cold at the edges.
1 1/4 lbs. Shrimp with shells on
8 small cloves garlic
1/4 cup clarified butter*
1 Tablespoon Worcestershire sauce
16 dashes Tabasco
2 1/2 Tablespoons black pepper
1 Tbsp. salt, or to taste
2 tsp. Finely diced Fresh Rosemary
1/2cup Maitre d’Hotel Butter*
1 twelve-ounce bottle Heineken beer
Saute the shrimp and garlic in the clarified butter just until the shrimp turn pink (about 2 minutes) and the garlic cloves are slightly brown. Add the other ingredients except the Maitre d’Hotel Butter and beer, and cook for another 3 minutes. Add the last two ingredients and simmer until the sauce pulls together and becomes creamy. Serve (shells still on) in bowls with hot French bread-for dipping in the wonderful sauce-and with lots of napkins. Or, if you or your guests don’t want to deal with the mess, peel the shrimp and serve with boiled potatoes or over angel hair pasta.
*To clarify butter, heat butter until it melts. Remove from the heat. Let stand until the milk solids sink to the bottom. Skim off and save the clear (clarified) butter fat on the top. Clarified butter burns at a much higher temperature, making it better for sauteing.
*Maitre d’Hotel Butter: 3 cups soft butter
3 small French shallots, minced (they are those things that look like big cloves of garlic but smell like onions-you can substitute about 2 Tbsp. Grated onions for them if you must.
2 Tbsp. Fresh basil, chopped
2 Tbsp chervil, chopped (if available
1 Tbsp onion powder
1 clove garlic, minced
1 dash Worcestershire sauce
1 dash Tabasco
1 1/2Tbsp. Lemon juice
Combine all ingredients in a large bowl.
This goes well with eggs, fish, meats and vegetables. For example just let a pat of the butter melt over a plain grilled steak as it is served, or a grilled chicken breast or, melt some to mix with pasta or, in mashed potatoes, spread on bread, or.....
This is not the real thing. It is a Midwestern take on the Louisiana classic but is very good in it’s own way, quick and convenient. Use plenty of black pepper.
2 lb. Shrimp, cooked, peeled, deveined
1 can cream of mushroom soup
1 can cream of celery soup
2 large onions, chopped fine
1 large green pepper, chopped fine
2 c. celery, chopped fine
2 sticks butter
Red and black pepper to taste
Saute onion, pepper and celery in butter until tender. Add soups (do not dilute). Simmer 30 minutes. Season to taste and add shrimp. Serve over rice.
6 Tbsp. butter
2 Tbsp. flour
1 1/2 c. light cream
3 beaten egg yolks
1 lb. shrimp, cooked, peeled, deveined
3 Tbsp. dry white wine
2 tsp. lemon juice
1/4 tsp. pepper
Paprika
Melt butter in skillet and blend in flour. Add cream. Cook, stirring constantly until sauce thickens. Stir a small amouint of hot mixture into egg yolks, return all to hot mixture, stirring until well-blended. Add shrimp, wine, lemon juice and salt. Heat through. Serve over toast points.
Serves 4-5.
Why go to a restaurant? Easier than falling off a log.
1/4 c. finely chopped onion
4 cloves garlic, minced very finely
4 sprigs fresh parsley, chopped
3/4 c. butter, melted
2 lb. Fresh medium shrimp, peeled and deveined
1/4 c. dry white wine
2 Tbsp. Lemon jice
Salt and pepper to taste
Saute onion, garlic and parsley in butter until the onion is tender. Reduce heat to low, add shrimp, cook, stirring frequently, about 5 minutes. Remove shrimp with a slotted spoon to a serving dish; keep warm. Add remaining ingredients to butter mixture; simmer 2 minutes. Pour butter mixture over shrimp. Serve immediately with French bread or garlic toast.
Serves 4
Words Fail Me.
This is one of the great Southern dishes. It has small, quite simple steps that are done in advance. All that remains is to put them together. This may look complicated but believe me any child over the age of 10 could cook this in a shack on an island in South Carolina where it originated.
Serves four lightly in a skillet until edges of the bacon are brown, but the bacon is not crisp. Remove from heat, drain on paper towels, then crumble., stirring, for about 4 minutes.
Cheese grits (recipe below)
1 pound fresh shrimp
6 slices bacon
Peanut oil
2 cups sliced white button mushrooms
1 cup minced scallions
1 large clove garlic, peeled and minced
4 teaspoons lemon juice
Tabasco sauce
Salt and pepper
2 tablespoons chopped fresh parsley
Prepare grits and hold in a warm place or in a double boiler
Peel shrimp, rinse, and pat dry
Dice bacon and saut
Add enough peanut oil top the pan to make a layer of fat about 1/8 inch thick. When oil is quite hot, add shrimp in an even layer. Turn shrimp as they color; add mushrooms, and saut
Add scallions and garlic. Heat and stir for about a minute more. Season with lemon juice, a dash or two of Tabasco, salt and pepper to taste, and parsley.
Divide the grits among four plates. Spoon the shrimp on top, sprinkle with crumbled bacon, and serve immediately.
Cheese Grits, for Shrimp & Grits
1 cup stone-ground or quick grits
(not instant)
4 cups milk
1 cup grated cheddar cheese
1/4 cup grated Parmesan cheese
4 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch of cayenne pepper
1/4 teaspoon Tabasco sauce
Cook grits according to package instructions for 1 cup of dry grits. Turn off heat and add remaining ingredients to sauce pan. Stir until just mixed and serve.
