Tuesday, September 28, 2010

Old Friends & Shrimp!

Today my wife and I spent the majority of the morning and afternoon at a food show in Detroit. The typical food show with lots of cooks, chefs, restaurant owners and yes; lots of food. The best part of a large annual food show, this one was hosted by US Food Service, is meeting old friends. Not just those you see from your regional area that you talk to or see at functions from time to time. But, those you only talk to on occasion or see every year or so. Today we a treat. I meet an old business friend that is the Regional Sales Manager for Contessa Premium Foods, Michael Blight. We did the customary shop talk and reminisce of other times we saw each other. Times like the American Culinary Federation national conventions and other culinary events. Today's visit with Michael brought to mind several great recipes using shrimp, and of course, Contessa's shrimp would be my shrimp of choice. Here is a recipe I love making using the 36/40 size shrimp.

Shrimp Stew

1 onion, chopped

1/4 cup of chopped green bell pepper

1/2 cup of chopped celery

4 tablespoons of oil

1 3/4 cups of 36/40 peeled and deveined shrimp

3 1/2 cups of water

3 tablespoons of flour

1 tablespoon of liquid browning sauce (like Kitchen Bouquet)

Salt and Pepper to taste

Saute onions, bell peppers and celery in oil; add shrimp and simmer five minutes on a low heat. Add three cups of the water and bring to a boil. Mix flour and one-half cup of the water until it is smooth; add to the shrimp mixture. Reduce heat and continue stirring until thoroughly mixed; add liquid browning sauce and simmer 15 minutes. I like this served over steamed white rice.

This tasty recipe is from the Acadiana Profile, the Magazine of the Cajun Country in Louisiana. This recipe from Mollie Prince of the Ascension Parish.

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