SEAFOOD NORMANDY
2 lb. fresh or frozen shrimp, shelled and cleaned
1 tablespoon shrimp spice (in tea ball or tied in cheesecloth)
1 can (7 1/2 oz)Alaska king crabmeat, drained, flaked and cartilage removed
3 tablespoons tomato paste
1/2 teaspoon salt
1 teaspoon garlic salt
1 can (10 1/4 oz) cream of shrimp soup
2 tablespoons water
2 teaspoons brandy or dry sherry
3 tablespoons milk
2 tablespoons flour
Fluffy rice
Place all ingredients except milk, flour and rice in Crock Pot; stir well. Cover and cook on High setting for 3 to 5 hours. Remove shrimp spice.
Before serving, make a smooth past of milk and butter; stir in to Crock Pot. Cover and cook for 30 minutes or until thickened. Serve over fluffy rice. YIELD: 4-6 Servings. (about 2-1/2 qt).
EASY SHRIMP CREOLE
2 tablespoons butter or margarine
1/2 cup chopped onion
2 tablespoons buttermilk biscuit mix
1-1/2 cups water
1 can (6 oz)tomato paste
1-1/2 teaspoons salt
Dash of Pepper
1/4 teaspoon sugar
1 bay leaf
1/2 cup chopped celery
1/2 cup chopped green pepper
2 lb. frozen shrimp, thawed, shelled and cleaned, or 3 cans
(5 oz. each)shrimp, rinsed, and drained
Fluffy rice
In skillet, melt butter; add onion and cook slightly. Add biscuit mix and stir until well blended. Combine remaining ingredients except shrimp and rice and add with onion mixture to Crock Pot; stir well. Cover and cook on Low setting for 7 to 9 hours.
One hour before serving, turn to High setting and add shrimp. Remove bay leaf and serve over hot fluffy rice. YIELD: 6 servings (about 1-1/2 qt.). Double recipe for 5-quart Crock Pot.
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