Shrimp Creole, Shrimp Newburg and Jabalaya Recipes

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Andouille & Shrimp Jambalaya - Jeffreyw, flickr, Fair Use Rights

Shrimp is healthy and nutritious, and its popularity in the United States is vast.. Available throughout the year, you will find it not only as an entree, but as an appetizer, in soups and chowders, and in salads. Written records indicate that in the 7th century the Chinese diet was comprised primarily of seafood, including shrimp, and was so noted by Marco Polo in 1280.

In the U.S., shrimp harvesting is recorded as early as the 17th century by Louisiana Bayou residents, and the desire for the crustaceans steadily increased. In fact, the U.S. consumes more shrimp than any other country – over 650 million pounds per year – and even with the added harvest from fish farming, this is not enough to fill America's needs, resulting the importation of another 200 million pounds yearly.

These three Southern shrimp recipes represent common preparations of these tasty morsels from the sea, past, present, and future. Try one the next time you desire a shrimp feast, for yourself, for family, or guests.

Jambalaya

Ingredients

• 2 onions, chopped
• 4 Tbsp Butter
• 1 can Tomatoes
• ½ can Tomato Paste
• 4 Garlic Cloves, chopped
• 1 lb. Boiled Ham, diced
• 2 lbs . Boiled Shrimp, peeled
• 2 pieces Celery, chopped
• ¼ Green Pepper, chopped
• 1 tsp. Parsley
• ½ tsp. Thyme
• 3 cloves, chopped
• 3 cups cooked rice
• Salt, Pepper, Cayenne, to taste

Directions

1. Saute onions in butter for 5 minutes.
2. Add tomato paste and tomatoes and cook for 5 minutes more, stirring often.
3. Add all seasoning, finely chopped. Cook on low for ½ hour, stirring often. Add small amount water and tomato paste as needed.
4. Stir in ham and shrimp and cook 5 minutes more.
5. Stir in rice.
6. Add salt, black pepper, and cayenne, to taste.
7. Simmer for ½ hour, stirring often. Add additional water and tomato paste as needed, adjusting spices.

Serves 6

Shrimp Newburg

Ingredients

• 1 lb. Shrimp, cooked, peeled and deveined
• 2 Tbsp. butter
• 1 ¾ Tbsp. flour
• 1 cup milk
• 3 Tbsp. tomato catsup
• ¾ Tbsp. Worcestershire sauce
• 2 Tbsp. sherry
• Salt, Paprika, and pinch of cayenne to taste

Directions

1. Melt butter and stir n flour until blended, then slowly stir in milk.
2. Allow sauce to thicken then add Worcestershire and catsup, stirring often.
3. Add shrimp, then add paprika, salt, and pinch of cayenne to tast
4. Immediately before serving, when shrimp is cooked through and sauce is very thick, add sherry.
5. Serve in pastry shells or over rice.

Serves 2

Shrimp Creole

Ingredients

1. ½ cup butter
2. ½ clove garlic
3. 2 cups chopped green peppers
4. 2 cups chopped onion$
5. 3 lbs. shrimp, shelled and deveined
6. 2 qts. tomatoes, drained
7. 1 Tbsp. cornstarch
8. 2 Tbsp. file'
9. Salt and pepper, to taste

Directions

1. Melt butter in skillet on low temperature.
2. Add garlic, onions and green pepper, saute or glaze. Do not brown.
3. Stir in cornstarch, add tomato juice and cook until thickened and clear.
4. Add salt and pepper, then add tomatoes and cook 10 minutes.
5. Add shrimp and cook 5 minutes more, until shrimp is heated through.
6. Add 2 Tbsp. file'
7. Serve immediately with rice.

Serves 6

Christopher T. Reilly - Hello. I have been a professional writer for 25 years with experience that encompasses articles, essays, websites, Internet content, stage ...

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