Ever come across an old recipe book in an odd place, and go 'oh that's where I left it!" ? I had this experience this week, when i came across 52 Recipes by Christopher Blake, Vol. 2 (Volume 1 is for sale on Ebay by someone else), full of New Orleans Seafood recipes! From 1976, it's a great little booklet of amazing recipes! I'm glad I found it, so I can share one of my favorites from it!
You gotta love a recipe that includes BEER and cream! Yup- it's Louisiana cooking!
HUNGARIAN PAPRIKA SHRIMP
Ingredients:
2 lbs Shrimp,shelled and deveined (you can substitute crawfish)
1/4 cp, plus 2 tbsp butter
1/2 cp shallots, minced
1 bell pepper, cut into strips (we like to use red, yellow and green)
1/2 lb small mushrooms (whole or sliced)
1 tbsp (heaping) sweet Hungarian paprika
salt and pepper, to taste
1 tsp tomato paste
1 cp beer
1/4 cp heavy cream
1/4 cp sour cream
1/2 cp toasted almonds, slivered
Prepared rice (or pasta)
Instructions:
1. Melt the 1/4 cp butter in saucepan. Add shrimp (or crawfish), cook, tossing, til just pink. Transfer shrimp and pan juices to a bowl, cover.
2. Ass the remaining butter to the pan and add shallots and bell pepper. Saute until softened. Add the mushrooms, paprika, salt and pepper. Combine and cook til mushrooms are tender.
3. Stir in the tomato paste beer, and reserved pan juices (from the bowl). heat over high heat, til reduced to 1/2 cp.
4. Reduce heat to low, add cream, sour cream and shrimp. Simmer until hot.
5. Serve over rice, garnish with the almonds. Serve with salad and fresh French bread.
Note: you can also serve over pasta, instead of rice.he shallot and cook, stirring frequently, for about 3 to 5 minutes until slightly translucent.
See? Easy and YUMMY!!!!!!!!!
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