Warlady
03-09-2001, 08:14 AM
http://warlady1.com/pics/aquatic/starfish.gif http://warlady1.com/pics/aquatic/octopus.gif http://warlady1.com/pics/aquatic/starfish.gif
3-4 lbs. Shrimp
5 Tbsp. Shortening
4 Tbsp. Flour
1 Large onion, chopped
1/4 cup green bell pepper, chopped
1 bunch green onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
1 8 oz. can tomato sauce + 1 can water
Salt, red and black pepper to taste
1 Tbsp. Worchestershire sauce
1 tsp. tobasco
Wash and peel & devein raw shrimp. Heat shortening in large skillet, add flour; cook on medium heat, stirring constantly until a rich dark hershey choc brown. Add onion, pepper, green onion, celery and garlic; add tomato sauce and water. Season with salt, peppers and sauces. Simmer on low heat for 30 minutes. Bring to a boil and add shrimp. Simmer on low for 15-20 minutes. Serve over hot steamed rice and garnish with lump crab meat. Serve hot garlic bread.
3-4 lbs. Shrimp
5 Tbsp. Shortening
4 Tbsp. Flour
1 Large onion, chopped
1/4 cup green bell pepper, chopped
1 bunch green onion, chopped
1/2 cup celery, chopped
1 clove garlic, minced
1 8 oz. can tomato sauce + 1 can water
Salt, red and black pepper to taste
1 Tbsp. Worchestershire sauce
1 tsp. tobasco
Wash and peel & devein raw shrimp. Heat shortening in large skillet, add flour; cook on medium heat, stirring constantly until a rich dark hershey choc brown. Add onion, pepper, green onion, celery and garlic; add tomato sauce and water. Season with salt, peppers and sauces. Simmer on low heat for 30 minutes. Bring to a boil and add shrimp. Simmer on low for 15-20 minutes. Serve over hot steamed rice and garnish with lump crab meat. Serve hot garlic bread.