Bayou shrimp PDF Print E-mail

Bayou Shrimp

1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons margarine
1 cup fresh mushrooms, sliced
1 (1 pound) can whole tomatoes, chopped
1 (8 ounce) can tomato sauce
1/8 teaspoon seasoned salt
1/8 teaspoon Tabasco? sauce
2 tablespoons parsley flakes
1 1/4 cups cooked or canned shrimp

Saut? onion and celery in margarine until limp. Add mushrooms and saut? for 1 minute. Stir in garlic, tomatoes, tomato sauce, salt, Tabasco? sauce and parsley. Simmer, covered for 15 minutes to blend flavors; stir occasionally.

Add shrimp to sauce; stir to mix. Let stand a few minutes to heat shrimp; do not boil. Serve over hot cooked rice or spaghetti.

Makes 4 servings.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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