Shrimp
Etouff'ee
Submitted
by: Ashli |
1 stick
butter
1 large onion, chopped
4 celery ribs, chopped
3 green onions, chopped
1/2 cup fresh parsley, chopped
3 garlic cloves, minced
1 teaspoon poultry seasoning
1/4 teaspoon crushed red peppers |
1/4
teaspoon cayenne
3 tablespoons flour
3 cups chicken broth
1 tablespoon lemon juice
2 pounds large shrimp ( peeled and deveined ).
Salt
Rice
|
| In a large
nonstick skillet, melt butter over medium heat.
Add onion and celery. Cook, stirring occasionally
until tender, about 5 minutes.
Add green onions, parsley, garlic, poultry
seasoning, crushed red pepper, and cayenne. Cook
for about 2 minutes. Sprinkle flour over mixture
and stir well. Stir in broth and lemon juice,
bring to a boil. Reduce heat to low and simmer
for 10 minutes.
Add shrimp and cook until pink and firm, about 5
minutes. Salt to taste. Serve hot over rice.
Makes 6 servings. |
Prawns
with Garlic
Submitted by: KatjaGirl |
10-12
ounces peeled raw small prawns
Coarse salt
5 ounces extra virgin olive oil |
6 large
garlic cloves, thinly sliced
2 dried red chillies
Chopped parsley or coriander to serve |
Put the
prawns on a double layer of kitchen pepper and
pat dry. Season well
with salt & pepper.
Heat the oil in a small frying pan then add the
garlic and chillies and cook
for a few seconds. When the garlic is beginning
to colour add the prawns and
stir.
Continue cooking over a high heat for 2-3
minutes, until the prawns are
pink. Remove from the heat, sprinkle over the
herbs and serve at one with
good crusty bread to mop up the oil.
Serves 4-6. |
Coalfish
with Thyme and Tomatoes
Submitted
by: Wolfmamma |
1 2-pound
coalfish
3 cups of white wine
1 bunch of thyme
6 tomatoes |
1 lemon
15 small white onions
3 ounces olive oil
Salt, pepper |
| Scale the
fish and cut into filets. Peel the white onions.
Bring a casserole of 2 cups of water and the 3
cups of white wine to a boil. Put in the thyme,
pour in the olive oil and let to cook on a low
fire. Salt, pepper and incorporate the onions.
Continue to cook. Place the coalfish in your
skillet and pour over the cooled wine liquid
without the thyme branches. Peel and seed the
tomatoes and cut into small pieces. Pour this
over the coalfish Season again with salt and
pepper add the lemon juice, and cook for another
5 minutes on a low fire. Dress your serving
platter and serve. |
To submit your favorite recipes to be
included in the Garden of Friendship Recipe Book,
please email them to Barbiel
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|