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jumbo New Orleans Shrimp posted By Darlene At Recipegoldmine.com On March 20, 2002 At 08:31:35 the Cook Who Submitted This Full-flavored Seafood Recipe Encourages You To Have Lots Of French Bread On Hand To Sop The Extra Sauce. start To Finish: 25 Minutes 3/4 Cup Sliced Mushrooms
1/2 Cup Chopped Onion
1/4 Cup Chopped Green, Red, Or Yellow Sweet Pepper
2 Tablespoons Chopped Shallots
2 Teaspoons Bottled Minced Garlic
1 Teaspoon Snipped Fresh Parsley
2 Tablespoons Butter Or Margarine
1 (14 1/2 Ounce) Can Diced Tomatoes
1/8 Teaspoon Salt
dash Ground Red Pepper
1 Egg
1/3 Cup Milk
8 To 12 Jumbo Shrimp (about 12 Ounces), Peeled And Deveined
1/3 Cup All-purpose Flour
1/4 Cup Butter Or Margarine
french Bread in A Large Skillet, Cook Mushrooms, Onion, Sweet Pepper, Shallots, Garlic, And Parsley In The 2 Tablespoons Hot Butter Until Tender. Add Undrained Tomatoes, Salt, And Ground Red Pepper. Heat To Boiling; Reduce Heat. Simmer, Uncovered, About 10 Minutes Or Until Desired Consistency. meanwhile, In A Shallow Bowl, Combine Egg And Milk. Dip Shrimp Into Egg Mixture, Then Into Flour To Coat. In Another Skillet, Fry Shrimp In The 1/4 Cup Hot Butter About 5 Minutes Or Until Shrimp Are Opaque And Coating Is Golden And Crisp, Turning Once. Transfer Tomato Mixture To A Shallow Serving Dish; Arrange Shrimp In Tomato Mixture. serve With French Bread. makes 4 Servings. per Serving: 344 Cal., 18 G Total Fat (10 G Sat. Fat), 96 Mg Chol., 614 Mg Sodium, 32 G Carbo., 2 G Fiber, And 13 G Pro. Dietary Exchanges: 2 Starch, 1-1/2 Very-lean Meat, 3 Fat |
