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This week's recipe is a new one for shrimp lovers. Shrimp has always been my favorite seafood, and I have experimented with it all my cooking life. I have so many recipes I usually just number them now, but this one gets a name and a new place in my recipe box.
I was actually trying to re-create a dish I had many years ago at Pizza Tony's in New Orleans. My first effort at this was more than 30 years ago, and that recipe is on page 150 of my cookbook. I called it Shrimp in Marinara Sauce, and it's quite good, but it is more like a spaghetti sauce with shrimp, whereas this new one is spicier and focuses more on the shrimp than the tomato sauce. Just take my word for it - its great!
Since I'm in a shrimp mood, I'll also include a simple but delicious shrimp salad. It's terrific on lettuce as a salad, and also very good as a sandwich filling. (I like to put it in toasted hot dog buns with lettuce, tomato and cheese - yum!)
Susan's Super Spicy Shrimp
1 stick butter or margarine
1 large or two medium onions, diced
1 red bell pepper, seeded and chopped
1 garlic clove, minced
2-3 chipotle chilies in adobo sauce, chopped
1 (6oz) can tomato paste
1 1/2 paste cans water (or wine)
1/2 t. salt
1/4 t. black pepper
Dash cayenne pepper
1 1/2 lbs. raw shrimp, peeled and de-veined (can use frozen; thaw first)
Sauté' onion in butter in skillet over medium heat, about 10-15 minutes. Add bell pepper and cook another 10 minutes. Add garlic and chipotle chilies in sauce (available canned in Mexican food section of the grocery store.) Add tomato paste, water, salt and peppers. Simmer 15-20 minutes, uncovered, over low heat. Add shrimp and continue cooking over low heat till shrimp are done, about 10 minutes. Serve over hot spaghetti. Serves 4-6.
2-3 stalks celery, diced small
8-10 green onions, diced small
1 jalapeno pepper, seeded and minced
1 T. capers *optional
1/2 t. salt
1/4 t. pepper
3/4 - 1 c. mayonnaise
12 oz. cooked shrimp, chopped
Mix all together and chill. Taste for seasoning. Pass hot sauce at the table. Serves 4.