tween the color of coffee with cream and black coffee. Do
f desired.
Rinse shrimp; pat dry with paper towels.
In
urner, and cook, stirring constantly with a wooden spoon, until thick
Bring reserved shrimp shells and 4 1/2
Saute okra in shortening for 10 minutes or until okra appears dry, stirring constantly.
Add onion, garlic, salt, pepper and shrimp.
Cook for 5 minutes.
Add water, tomatoes and bay leaves. Cover and simmer for 20 minutes.
Remove bay leaves and add liquid hot pepper sauce.
Serve over rice.
Makes 4 to 6 servings.
Brown okra in a little butter until light brown.
Place okra in a deep cooker.
Brown the flour.
Add salt and pepper.
Add water to make a gravy; mix with okra.
Add onion, diced bell pepper and the ham.
Add tomato paste and 3 cups water.
Cook on low for 2 hours, then add shrimp.
Cook for 15 minutes.
Serve over rice with bread.
In
a
large
pot
(8
quarts),
chop
bacon into small pieces.
Add
onion
and
garlic,
then
saute.
Add all other ingredients except for shrimp and simmer for 2 to 2 1/2 hours. Add shrimp and cook 15 minutes.
Serve over rice.
(If thicker gumbo is preferred, 2 to 3 tablespoons of flour may be added.)
Saute onions and garlic in 3 tablespoons oil until tender. Add okra and tomatoes. Make a dark roux using 6 tablespoons flour and 6 tablespoons oil. Add 2 quarts water to roux. Stir constantly. Combine all ingredients except for shrimp. Cook on medium heat for 2 hours. Add shrimp and crabmeat. Cook until pink. Serves 8 to 10.
Cook bacon in frying pan to extract fat.
Add onion and cook 5 minutes.
Add flour, stirring until browned.
Put tomatoes, water, okra and shrimp in soup kettle.
Add bacon-onion mixture, bay leaf, salt and pepper to taste.
Add cayenne pepper.
Simmer 1 hour.
Serve in large soup plates over cooked rice.
eat and simmer for 40 minutes.
Add shrimp and green onion
roth. Season with salt and red chile pepper. Simmer gumbo, covered, until
evein shrimp. Leave the tails on.
Pat dry with a paper
ONLY USE FOR BEST TASTE WILD CAUGHT SHRIMP NO FARM RAISED SHRIMP I don
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Add tomatoes, chicken, broth, green pepper, onion, celery, Cajun seasoning, garlic, black pepper, and cayenne pepper to prepared slow cooker. Stir gently with wooden spoon or rubber scraper to combine.
Cover and cook on low for 6 hours.
Remove lid and stir in shrimp gently with a wooden spoon or rubber scraper. Cover and cook about 3 minutes more, or until shrimp is opaque. Serve over cooked rice.
in a heavy-bottomed skillet with a tight-fitting lid. Drizzle
Combine the breadcrumbs, cheese and lime peel in a medium bowl. Coat the shrimp in flour, shaking off the excess. Dip in egg, then coat in the breadcrumb mixture.
Heat the oil in a wok on medium heat. Shallow-fry the shrimp, in batches, until lightly browned. Drain on paper towels.
For the chili lime mayonnaise, whisk all ingredients in a small bowl.
Divide the spinach among plates. Top with avocado and shrimp. Sprinkle with the chili pepper then drizzle with mayonnaise.
Process shrimp, cilantro, kaffir lime leaves, garlic,
n a tray, then sprinkle with salt and let stand at
Clean and devein the shrimp, cut into 1-inch pieces,
icken bouillon and above. The gumbo ingredients is browned flour and