Posted by Sherry on October 02, 2001 at 17:11:17:
In Reply to: Sauces posted by Wava on October 02, 2001 at 15:56:34:
Louisiana Shrimp Sauce Piquant
Ingredients
2 chopped onions
2 tablespoons corn oil
1 cup water
3 chopped garlic cloves
1 cup chopped celery
1 16-ounce can whole tomatoes
1 16-ounce can tomato sauce
2 pounds shrimp, peeled and deveined
6 thin slices lemon
1 cup chopped green onions
1 cup chopped parsley
Sauté onions in oil. Add water, garlic and celery. Cook covered until tender. Add tomatoes and tomato sauce. Simmer uncovered 30 minutes. Add shrimp and lemon. Cover and cook 15 minutes. Sprinkle green onions and parsley on top 3 minutes before serving. Serve over rice.
SHRIMP IN ADOBO SAUCE
Categories: spices, mexican, seafood, sauce, adobo, in, shrimp
Yield: 6 Servings
3 lg Dried Ancho chiles, stems
-and seeds removed
1 Dried Pasilla chile, stem
-and seeds removed
1 lg Onion, chopped
2 Cloves garlic, chopped
1/2 ts Dried oregano
1/4 ts Ground cumin
1/4 c Vegetable oil
1/4 c Distilled white vinegar
1 1/2 ts Sugar
1 1/2 lb LARGE shrimp, shelled
-and deveined
Serves 6
Cover the chiles with hot water and let them sit for 15 minutes or
until softened. Combine chiles and 1/4 to 1/2 cup of the water they
were soaking in, onion, garlic, oregano, and cumin in a blender and
puree to a smooth paste.
Saute the chile mixture in the oil for 5 minutes, add the vinegar and
sugar, and bring to a boil. Reduce heat and simmer until the sauce
is very thick, about 5 to 8 minutes.
Add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes
or until the shrimp are done.
The Whole Chili Pepper From the collection of Jim Vorheis
SHRIMP SAUCE II
Categories: cajun, fish, dressing, sauces, salads, ii, sauce, shrimp
Yield: 1 Servings
3/4 c Chili sauce
3/4 c Wesson oil
1 ts Black pepper
1/2 ts Paprika
3 Cloves garlic
1 c Mayonnaise
1 ts Worcestershire sauce
3/4 c Catsup
1/2 ts Red pepper
1 Onion
1 ts Salt
Put all ingreds. into blender and set on liquefy for abt. 2 min.