3 lbs shrimp
1 cup butter
2 clove garlic, minced
3 cup chopped celery
1 small onions, chopped
10 tablespoons flour
1 cup chopped green peppers
4 (15 ounce) cans tomato sauce
1 (15 ounce) canned tomatoes, chopped
4 cups water
4 tablespoons chopped parsley
6 teaspoons salt
1/2 teaspoon red peppers
1 teaspoon black pepper
1 teaspoon Accent seasoning
2 bay leaves
2 dashes Worcestershire sauce
2 teaspoon Kitchen Bouquet
Sauté butter, garlic, onion, green peppers and celery in large pan.
To make the roux add flour to the pan and cook over medium heat bringing to a boil.
Stir constantly until golden brown, about two more minutes, taking care not to burn.
Add tomato sauce, tomatoes, water and remaining seasonings, except parsley.
Bring mixture to a boil.
Reduce heat and simmer 1 hour.
Add shrimp and cook 15 minutes.
Serve over fluffy bed of rice.
Add parsley just before serving.
For a more highly seasoned sauce add a dash of Tabasco.
3 cloves garlic, minced
1/3 cup olive oil
1/4 cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
via Marinated Grilled Shrimp Recipe – Allrecipes.com.
yield: Makes 4 servings
active time: 35 minutes
total time: 45 minutes
1 cup finely diced fennel bulb plus 1 tablespoon chopped fennel fronds
3/4 cup whole-milk greek-style yogurt
1 1/2 tablespoons chopped fresh mint
1 teaspoon white balsamic vinegar
4 tablespoons extra-virgin olive oil, divided
4 large tilapia fillets
1 teaspoon fennel seeds, finely ground
1 large egg white, beaten until frothy
2 cups (about) panko (japanese breadcrumbs) or fresh breadcrumbs
Place fennel bulb and fronds in small bowl. Sprinkle lightly with salt; toss. Let stand 10 minutes. Mix in yogurt, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper.
Sprinkle 1 side of each fillet with ground fennel, salt, and pepper. Brush with egg white; coat with panko. Turn over; repeat with seasoning, egg, and panko.
Heat 3 tablespoons oil in large nonstick skillet over medium-high heat. Add fish. Cook until opaque in center, about 2 minutes per side. Serve with tzatziki.
via Crispy Tilapia Fillets with Fennel-Mint Tzatziki Recipe at Epicurious.com.
serves 4 (about 1 1/4 cups each), active time 20 minutes, total time 45 minutes
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free
1/2 cup milk
1 cup Birds Eye® Sweet Garden Peas
2 tablespoons chopped pimientos
2 cans (about 6 ounces each) tuna, drained
2 cups medium egg noodles, cooked and drained
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
Bake for 5 minutes or until the bread crumb mixture is golden brown.
Serving Suggestion: Serve with your favorite vegetable combination. For dessert serve ice cream.
Ingredient Note: To melt the butter, remove the wrapper and place the butter into a microwavable cup. Cover and microwave on HIGH for 30 seconds.
via Classic Tuna Noodle Casserole | Serious Eats : Recipes.
* 1/3 cup mayonnaise
* 2 teaspoons finely chopped chipotle chiles in adobo plus 1 teaspoon adobo sauce
* 3/4 teaspoon salt
* 1 pound peeled and deveined large shrimp (about 21 to 25 per pound)
* 1 to 1 1/2 cups panko (Japanese bread crumbs)
Whisk mayonnaise, chipotle chiles plus sauce, and the salt in small bowl.
Toss shrimp with chipotle mayonnaise. Add panko to large bowl. Toss mayo-coated shrimp with the panko until evenly coated, then spread on piece of parchment paper on a baking sheet on a single layer. Bake until golden and just cooked through, about 18 minutes.
Credit: Dinner Tonight: Crisp Chipotle Shrimp with Corn and Scallions | Serious Eats : Recipes.