shrimp

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Ingredients:

2 cups V8 Vegetable Juice
1 tsp Prepared Horseradish
1/8 tsp Black Pepper
1/8 tsp Celery Salt
2 TBSP Fennel (Bulbs Only, Small Dice)
¼ cup Diced Fresh Tomatoes
To taste Tobasco
1 dozen Cooked Cocktail Shrimp

Preparation:

1. Combine all ingredients in bowl and toss lightly. Store covered in refrigeration for 24 hours prior to serving. If a spicier version is desired, you can add an additional jalepeno, or a tsp of your favorite hot sauce.
2. Place all ingredients except Tobasco and shrimp in blender, puree until smooth
3. Gradually add Tobasco until flavor is correct for our taste
4. Strain Mixture and hold cold
5. To serve, pour 2 oz Bloody Mary mix in small shot glass, and top with one cocktail shrimp and Vodka, if desired.

Source: Red Lobster Restaurant

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1

Eggplant, also known as Aubergine, Garden Egg, or Brinjal, come in a variety of shapes and sizes. They are either white, green, yellowish, purple, or purple-black with an off-white spongy flesh. They can either be used peeled or with the skin intact. Eggplant is quite versatile but must be cooked to be enjoyed. It can be sautéed, baked, roasted, fried, stuffed, used as a dip or stuffing, stir fried, steamed and grilled. The secret is cooking it properly so that it melts in your mouth! Eggplant mix well with other vegetables, like tomatoes or mushrooms and can mixed well with ground beef, lamb, or tofu. They compliment other foods nicely as a side dish, and are hearty enough to steal the show in a main course – as this recipe sure will! Continue …

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A hearty stew with tomatoes, shrimp, clams, and other ingredients, served with rice.

INGREDIENTS:
1/2 cup chopped celery
1/2 cup chopped onion
1 large clove garlic, minced
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon pepper
1 can (14.5 ounces) diced tomatoes
1 can (14 ounces) chicken broth, or 2 cups homemade
1 to 1 1/2 cups sliced cooked okra
few dashes hot pepper sauce
1 can (8 ounces) minced clams, undrained
1 pound medium shrimp, shelled and deveined
3 cups cooked rice

PREPARATION:
In a skillet over medium heat, melt butter; sauté celery, onion and garlic. Stir in flour, salt, thyme, and pepper. Continue cooking, stirring constantly, until bubbly. Stir in the tomatoes, chicken broth, clams with liquid, and hot pepper sauce.

Cook and stir until mixture thickens and bubbles, about 3 minutes.

Add okra and shrimps; bring to the boiling point. Prepare 6 bowls. In the center of each bowl, make a mound of hot cooked rice. Ladle shrimp mixture around rice.

Recipe for shrimp stew serves 6.

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