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Jan 19, 2010

Jumbo Shrimp (new orleans style)


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


1. 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.

2. 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.

3. Transfer tomato mixture to a shallow serving dish; arrange shrimp in tomato mixture. Serve with French bread. Makes 4 servings.