East Alabama Living Spring 2022 Issue

Next, add shrimp and continue to cook, stirring
throughout. Once the shrimp are pink and
a medium-well doneness, 3 to 4 minutes, add
tomatoes; cook for a final 1 minute.
Then add wine to pan. Allow to reduce for 1
minute. After cooking, remove and stir in butter,
parsley and juice of lemon. Stir, taste and
season. Heat pasta in boiling water, strain
well, mix with the cooked shrimp and serve.
SHRIMP AND RICE CASSEROLE
Jenny Jenkins
1 lb. sliced fresh mushrooms
1/2 cup chopped green onions
¼ cup butter
2 Tbsp. flour
1/2 cup sherry
2 cups half and half
1/2 cup minced parsley
2 cups cooked white rice
2 cups cooked wild rice
2 cans (14 oz.) artichoke hearts, drained
2 lbs. boiled shrimp
1/2 cup shredded sharp cheddar cheese
Breadcrumbs and Parmesan cheese for topping
Sauté mushrooms and green onions in butter.
Add flour, sherry and half and half to mushroom
mixture, stirring until a sauce forms (coats spoon).
Add parsley, rice, and artichoke hearts. Stir in
shrimp and cheese. Pour into greased casserole
dish. Top with breadcrumbs and Parmesan cheese.
Bake at 350 for approximately 30 to 40 minutes.
COMEBACK SAUCE FOR SHRIMP
Lynn Tatum
Serve with boiled shrimp.
1 cup mayonnaise
1/2 cup vegetable oil
¼ cup ketchup
¼ cup chili sauce
1/2 tsp. pepper
1 Tbsp. yellow mustard
1 Tbsp. Worcestershire sauce
2 cloves garlic, minced
1 small onion, minced
2 dashes hot sauce
Paprika
2 tsp. water
Juice of one lemon
Blend all ingredients together except mayonnaise.
Slowly add mixture to the mayonnaise.
Make one day ahead for tastier sauce. Serve with
boiled shrimp.
SHRIMP ETOUFFEE
Terry Andrus
Sauté green onions and garlic in butter on low
heat for 10 minutes. Add 3 cups water. Add
shrimp. Add salt and pepper and Tony Charchere’s
Seasonings. Cook 20 minutes on low heat.
Thicken with cornstarch and water mixture. Add
parsley and cook 5 minutes more.
Serve over steamed rice. Serve with Tabasco
sauce, if desired.
SHRIMP IN CREAMY MUSTARD SAUCE
4 Tbsp. butter or margarine
2 lbs. medium or large shrimp, peeled
1/2 cup shallots, chopped
¼ cup dry sherry
11/2 cups heavy cream
2 Tbsp. butter or margarine, softened
1 Tbsp. Dijon mustard
2 tsp. chopped dried tarragon, optional
Salt and pepper to taste
Fresh chopped parsley
Melt butter in large skillet. Add shrimp; sauté
lightly. Do not overcook. Remove shrimp with
slotted spoon; set aside.
Sauté shallots in pan for 3 minutes. Pour in sherry
to deglaze pan; simmer to reduce by half. Add
cream, bring to a boil; reduce heat to thicken. Stir
in 2 Tbsp. softened butter, mustard, tarragon, and
salt and pepper to taste. Return shrimp to sauce
just until heated through. Garnish with chopped
parsley. Serve with rice.
SHRIMP LOUIS
1 to 2 lb. shrimp, shelled, deveined and cooked
Boston lettuce
Watercress or parsley sprigs for garnish, optional
DRESSING:
1 cup mayonnaise
1/2 cup chili sauce
1 tsp. Worcestershire sauce
1 Tbsp. grated onion
1 tsp. prepared horseradish
1 Tbsp. chopped parsley
1 to 2 lb. shrimp, shelled, deveined and cooked
Combine dressing ingredients and chill several
hours. Arrange lettuce cups on individual plates.
Leave shrimp whole or coarsely chop; divide onto
lettuce cups.
Drizzle some dressing over shrimp and pass
remaining dressing. Garnish with watercress or
parsley, if desired.
3 bunches thin green onions, chopped
4 cloves garlic, chopped
3 sticks butter
3 cups water
3 lb. peeled shrimp
Salt and pepper
Tony Charchere’s Seasonings
1/3 cup cornstarch added to 1/2 cup cold water
1 cup chopped fresh parsley
Steamed rice
Tabasco sauce, if desired, with serving
EAST ALABAMA LIVING 43