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May 2007 Food Focus
Shrimply Delicious
Readers didn’t skimp on sharing their favorite recipes for shrimp. Here’s part of our haul.
 Shrimp is one of those seafoods that even people who normally don’t like seafood seem to like. Maybe that’s because it can be prepared in so many ways. Readers didn’t skimp on sharing their shrimp recipes this month. Here’s part of our haul, featuring Carolyn Mercer’s “Bayou Country Shrimp Casserole.” Shrimp dish prepared by Emily Schilling/Photo by Richard G. Biever
Reader-submitted recipes haul in the shrimp
Bayou Country Shrimp Casserole
1⁄4 cup chopped onion
2 T. butter or margarine
2 cans (10.75 oz. each) cream of shrimp soup, undiluted 1 cup milk
1 t. lemon juice
2 cups cooked cubed shrimp
1 box (10 oz.) frozen asparagus, cooked and drained
1 pkg. (6) frozen puff pastry shells, baked
In a skillet, sauté onion in the butter until tender. Add soup and milk. Heat slowly, stirring occasionally. Bring to a boil. Add lemon juice, shrimp and asparagus. Heat, stirring often. Serve in puff pastry shells. Yield: 6 servings.
Carolyn Mercer
Fishers, Ind.
Shrimp Stuffed Mushroom Caps
1 pkg. large white mushrooms
6 oz. softened cream cheese
1 can (6 oz.) “broken” or tiny shrimp, drained (rinse in cold water for fresher taste)
1 small white onion, minced
1⁄2 t. sea salt
Dash of Worcestershire sauce
Dash of cocktail sauce
Remove stems from mushrooms. Reserve caps. Blend remaining ingredients together and stuff into mushroom caps. Yields about 2 cups.
Suellen Beers
Kimmell, Ind.
Creole Jambalaya
3⁄4 cup chopped onion
1⁄2 cup chopped celery
1⁄4 cup chopped green pepper
2 garlic cloves, minced
2 T. butter or margarine
2 cups fully cooked, diced ham
1 can (28 oz.) can diced tomatoes
1 can (101⁄2 oz.) beef broth
1 cup long grain white rice
1 cup water
1 t. sugar
1 t. dried thyme
1⁄2 t. chili powder
1⁄4 t. pepper
11⁄2 lbs. fresh or frozen shrimp, uncooked, peeled and deveined
1 T. chopped fresh parsley
In Dutch oven, saute onion, celery, green pepper, and garlic in butter until tender. Add ham, tomatoes, beef broth, rice, water, sugar, thyme, chili powder and pepper and bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer uncovered, until shrimp are cooked 7-10 minutes. Yield: 8 servings.
Heather Amos
Wabash, Ind.
Chow Han
1 green pepper, chopped
1 medium onion, chopped
2 cans (14 oz. each) bean sprouts, not drained
3⁄4 lb. shrimp, deveined and rinsed
11⁄2 cups instant rice
6-8 eggs, scrambled
Soy sauce to taste
Brown pepper and onion in butter or oil until very, very brown. Add sprouts with juice. Cook shrimp in enough water to cover them until done; reserve water. Add cooked shrimp to hot sprout mixture with 11⁄2 cups of the water the shrimp was cooked in. Add the rice and cover until rice absorbs liquid. Mash or dice scrambled eggs and add to other ingredients after liquid has been absorbed by rice. Sprinkle on soy sauce to season.
Joan R. Hill
Plymouth, Ind.
Written By: eceditor
Date Posted: 4/30/2007
Number of Views: 509
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