Shrimp Jambalaya

Ingredients

• 1/2 lb. cooked shrimp
• 1 tsp. salt
• 1/4 cup chopped bacon
• 3 tbsp. chopped onion
• 3 tbsp. chopped green pepper
• 1 clove garlic, finely chopped
• 2 cups canned tomatoes
• 1 tbsp. flour
• 2 cups cooked rice

Method

1. 1

   Cut large shrimp in half.

2. 2

   Fry bacon until crisp.

3. 3

   Add onion, green pepper, and garlic; cook until tender.

4. 4

   Blend in flour and seasonings; add tomatoes and cook until thick, stirring constantly.

5. 5

   Stir in rice and shrimp; heat.

Nutrition per serving

As published

This recipe was extracted from Seafood cookery in North Carolina (1960) by North Carolina. Dept. of Conservation and Development, page 3. The excerpt below is the record exactly as published.

2 cups canned tomatoes Rice ring 1 Yi lbs. shrimp, fresh or frozen Va cup chopped onion Vi cup chopped green pepper 1 clove garlic, finely chopped Va cup butter or other fot, melted 3 tbsp. flour Peel shrimp, remove sand veins and wash. Cut large shrimp in half. Cook onion, green pepper and garlic in butter until tender. Blend in flour and seasonings. Add tomatoes and cook until thick, stirring constantly. Add shrimp and simmer uncover- ed about 20 minutes. Serve in a rice ring. Serves 6. Shrimp in Tomato Aspic 2 tsp. horseradish 1 tsp. salt Dash pepper Lettuce Mayonnaise or salad dressing % lb. cooked shrimp 2 tbsp. gelatin 2 cups tomato juice 1 tbsp. lemon juice 1 tsp. grated onion 2 tbsp. chopped pickles Cut large shrimp in half. Soften gelatin in '2 cup of cold tomato juice for 5 minutes. Scald remaining tomato .juice; add gelatin and stir until dissolved. Add next 6 ingredients and shrimp. Pour in mold. Chill until firm. Unmold on lettuce; garnish with mayonnaise. Serves 6. Spiced Shrimp 1 V2 tsp. whole block peppers % tsp. whole cloves 2 qts. boiling water 1 cup vinegar V4 cup salt 1 '/l lbs. shrimp, fresh or froien 1 bunch celery tops 1 bunch parsley 1 '/a tsp. crushed boy leaves 1 Vi tsp. allspice (whole) 1 Vi tsp. whole red peppers Wash shrimp but do not remove shells. Tie the celery, parsley, and spices in a piece of cheesecloth. To the water add vinegar, salt and bag of seasonings. Cover and simmer 45 minutes. Add shrimp, cover, and return to boiling point; simmer 5 minutes. Drain, peel, and remove sand veins from shrimp. Serve with a cocktail sauce. Serves 6. 10 French-Fried Shrimp l'/2 lbs. shrimp, fresh or frozen '/2 cup flour 2 eggs, beaten Vi cup dry bread crumbs 1 tsp. salt Peel shrimp, leaving last section of shell on if desired. Cut almost through lengthwise and remove sand veins. Wash. Com- bine egg and salt. Dip each shrimp in egg, then roll in flour-and- crumb mixture. Fry in a basket in deep fat, 350° F.. for 2 to 3 minutes or until golden brow^n. Serves 6. Shrimp Gumbo 1 cup shortening 5 cups water 5 tbsp. flour 4 lbs. cooked shrimp 1 large onion, sliced Salt, parsley, and bay leaves 1 clove garlic Tabasco sauce 1 lb. okra, chopped Heat shortening. Stir in flour. When brown, add onions, okra and garlic. Cook until soft. Add the shrimp and water. Let simmer slowly for 45 minutes. Add seasonings. Before serving, add dash of tabasco sauce. Shrimp Jambalaya Va lb. cooked shrimp 1 tsp. salt Va cup chopped bocon Dash cayenne pepper 3 tbsp. chopped onion Dash paprika 3 tbsp. chopped green pepper Vi tsp. Worcestershire sauce 1 clove garlic, finely chopped 2 cups conned tomatoes 1 tbsp. flour 2 cups cooked rice Cut large shrimp in half. Fry bacon until crisp. Add onion, green pepper, and garlic; cook until tender. Blend in flour and seasonings; add tomatoes and cook until thick, stirring con- stantly. Stir in rice and shrimp; heat. Serves 6. Shrimp Bisque Va lb. cooked shrimp

Cook this with the app: pantry check, scaling, and the assistant.