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Fishandseafood - Shrimp -  Red Jambalaya Post by :rubyfusion Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1873

Click below to download : Fishandseafood - Shrimp - Red Jambalaya (Format : PDF)

Fishandseafood - Shrimp - Red Jambalaya

1 stalk celery -- sliced
2 green peppers -- diced
2 jalapeno peppers -- diced
2 onions -- thinly sliced
4 tbsp butter
1/4 lb. bacon – chopped
2 cloves garlic -- minced
1 lb. fat-free smoked turkey sausage -- diced
2 lb. shrimp -- peeled & deveined
1 1/2 tsp. salt
1 tsp. hot pepper sauce -- or more to taste
1 tbsp. garlic pepper sauce -- Tony Chachere's
1/2 tsp chili powder -- to taste
2 tsp. sugar -- or less to taste
1 tsp. onion powder
1 (10 oz.) can beef broth -- pref. homemade
1 (10 oz.) can Ro-Tel tomatoes with diced chiles
2 cups cooked rice (to 3 cups)

In a large pot, fry together the butter and diced bacon. Add and cook celery, green peppers, jalapeno peppers, and onion. Add the garlic and smoked sausage; cook 5 minutes longer.

Add remaining ingredients, except shrimp and rice, cover and cook until flavors have an opportunity to develop.

Right before serving, add shrimp and cook just until they turn pink and become firm. Serve immediately with rice.

Have additional hot sauce to splash on the jamabalaya available on the table and you might want to pop open a beer. This is very good stuff.
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Fishandseafood - Shrimp -  Red Lobster Shrimp Scampi Fishandseafood - Shrimp - Red Lobster Shrimp Scampi

Fishandseafood - Shrimp -  Red Lobster Shrimp Scampi
1 Cup White Wine 1/2 Cup unsalted Butter do not use Margarine 3 tsp. minced Garlic 1 lb. Shrimp, peeled and deveined Bake at 350-degree oven for about 6 to 7 minutes. Be careful not to overcook the Shrimp. The shrimp is done when it has turned pink.

Fishandseafood - Prawns In Chile Bean Sauce Fishandseafood - Prawns In Chile Bean Sauce

Fishandseafood - Prawns In Chile Bean Sauce
1 pound prawns or large shrimp -- shelled & deveined* 1 clove garlic -- crushed 1/2 teaspoon salt 1/2 teaspoon fresh ginger -- finely ground 2 teaspoons dry sherry -- or rice wine 2 Thai chiles -- seeded & chopped 1 serrano or jalapeno pepper -- seeded & chopped 1 tablespoon fermented black beans -- soaked 1 teaspoon chinese chili paste -- or more to taste 2 teaspoons hoisin sauce 2 tablespoons peanut oil -- or canola oil Green onion tops -- for garnish Place the prawns in a bowl and mix in the garlic and the salt. Add the ginger