Recipe requests

Susan Spicer

This week’s recipes have nothing in common except the fact that they are requests from readers. (And, oh yea, they’re all delicious.)
The Shrimp Creole recipe is one I’ve been using since I lived in New Orleans many years ago (when dinosaurs ruled the earth.) I was trying to re-create a restaurant recipe, and I ended up liking mine a little better. I fix it for myself all the time. You can make it with chicken if you don’t like shrimp.  (What?)
A gardening friend requested a quick and easy sauce for stir-fried vegetables.  This one is certainly easy, and I’ve used it a lot with all kinds of stir-fry dishes, with or without meat. You just add it to your meat or vegetables when they are done, and simmer a couple minutes to thicken the sauce.
Last but not least, I received a request for an “old-timey soft sugar cookie,” with cinnamon sprinkled on top. It was a pleasure to make these cookies again, but I must warn you, they seem to evaporate quickly.  

Shrimp Creole
1 1/2 c. chopped onion
1 c. chopped celery
1 green bell pepper, seeded and diced
1 clove garlic, minced
1/4 c. butter
1 small (6oz) can tomato paste
1 t. salt
Pinch sugar
3 dashes cayenne pepper
3/4 c. sliced mushrooms *optional, but good
1 lb. shrimp, uncooked, shelled and deveined
Put first five ingredients in large frying pan and cook, stirring occasionally, till vegetables are tender. It takes about 20-25 minutes; take it low and slow.  Add tomato paste, salt, sugar, cayenne pepper, and mushrooms, if using. Simmer about five minutes, then add shrimp and continue to simmer, stirring occasionally. If it looks like it’s going to stick, add a smidgen of water.  Simmer till shrimp are done, about 5-6 minutes. Serve with hot French bread, or on rice. Serves 4-6.

Stir-Fry Sauce
2 T. cornstarch
1/4 c. brown sugar
1 t. ginger
1 t. garlic powder
Dash cayenne pepper
2 T. rice wine vinegar (can use regular white vinegar)
1/4 c. soy sauce
3/4 c. water
Put all ingredients in jar and shake well. Add to stir-fry and cook till thickened. Makes enough for 4-6 servings.

Old-Timey Soft Sugar Cookies
1/2 c. shortening
1/2 c. white sugar
1/2 c. brown sugar
1 egg
3/4 c. buttermilk
1 t. vanilla
2 c. all purpose flour
1/2 t. baking soda
1/2 t. salt
Topping: 1/4 c. sugar plus 1 t. cinnamon
Cream together shortening, sugar and brown sugar. Mix in egg, then buttermilk and vanilla. Combine dry ingredients and stir in to egg mixture. Chill dough for an hour, then drop by rounded teaspoons two inches apart on lightly greased baking sheet. Combine topping ingredients and sprinkle on top of cookie dough.  Bake at 400 degrees for 7-8 minutes or until set. Makes approximately 3-4 dozen.