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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Sally's Shrimp Stew
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Fishandseafood - Shrimp -  Sally's Shrimp Stew Post by :Roy_hunter Category :Learning Kitchen Author :Unknown Date :February 2012 Read :1065

Click below to download : Fishandseafood - Shrimp - Sally's Shrimp Stew (Format : PDF)

Fishandseafood - Shrimp - Sally's Shrimp Stew

1/2 c. celery, sliced thinly
1/2 c. onion, coarsely chopped
1 tsp. garlic, minced
1/2 stick butter
1/3 c. flour
1/2 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. freshly ground pepper
2 lb. canned tomatoes, crushed
14 oz. chicken broth
8 oz. minced clams with broth
1/4 tsp. Tabasco
10 oz. frozen sliced okra, cooked
1 lb. shrimp, peeled
1/2 lb. cod, flounder, or sole - optional

Sauté celery, onion, and garlic in butter. Stir in flour, salt, thyme, and pepper: cook stirring until
bubbly. Stir in tomatoes, broth, clams and Tabasco. Add shrimp and fish; cook until shrimp is pink
(5-6 minutes). Add okra and heat through.

Can be served over rice.

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Fishandseafood - Salt-fried Shrimp Fishandseafood - Salt-fried Shrimp

Fishandseafood - Salt-fried Shrimp
1/2 cup oil, for frying 1/2 cup flour 1 tablespoons cornstarch 1 teaspoon baking powder 1/2 cup kosher salt coarsely ground black pepper (to taste) 4 cloves of garlic, very finely minced 3 egg whites 8-12 large shrimps, shell-on, split down back and deveined Slowly heat oil in a wok or large skillet. In a bowl, combine flour, cornstarch, salt, baking powder and black pepper. In a second bowl, beat egg whites until lightly thickened (you are not doing a meringue, just beat until thick enough to coat the shrimp later).

Fishandseafood - Shrimp -  Route 19 Shrimp Chowder Fishandseafood - Shrimp - Route 19 Shrimp Chowder

Fishandseafood - Shrimp -  Route 19 Shrimp Chowder
1 lb. unpeeled medium size fresh shrimp 3 tblspns butter or margarine 3 tblspns all purpose flour 1 tblspn curry powder 2 cups chicken broth 2 (8oz) bottles claim juice 2 cups half and half 4 medium baking potatoes, peeled and coarsely chopped ( about 4 cups) 1 lb. grouper or amberjack fillets, cut into bite-size pcs. Peel and devein shrimp, set aside. Melt butter in a large Dutch oven over low heat, add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth, stirring until smooth. Add clam juice, half and half, and potato,