Tuesday, March 8, 2011

Mardi Gras---Laissez le Bon Ton Roulet

Well when you need some new ideas for dinner just go by the events going on around you.  So today is Mardi Gras and thus New Orleans-Style Shrimp and Rice was a recipe I found on Martha Stewart's site that seemed appropriate.  It was very easy, quick and with just a salad added was a meal in a bowl.   http://www.marthastewart.com/

New Orleans-Style Shrimp and Rice

8 T butter---(I used 4 T)
1 T flour
2 green bell peppers, cut into strips
1 large onion cut into strips
2 celery stalks cut into 1/2 inch pieces
6 canned plum tomatoes (from one 28 oz can) then crushed
14 1/2 oz can chicken broth
2 tsp fresh parsley
1 1/2 tsp cajun seasoning
1/2 tsp paprika
1/2 tsp salt
1/2 tsp tabasco
1 lb  (21-30count) shrimp peeled and deveined

rice for serving

The recipe said to saute the vegies in the butter and flour but I sauteed the vegies in a little olive oil till they just began to brown.

Then added the butter (4 T) and stirred in the flour and let cook for about 2 min. Then stir in the rest of the ingredients except shrimp & rice.  Let this simmer for at least 30 min, it will thicken up.  Then 3-5 min before serving stir in shrimp.  As soon as shrimp are cooked serve over rice.  I had  bought the canned crushed tomatoes before I read the  recipe and realized it should  have been plum tomatoes and then you crush them yourself before adding so my recipe came out a bit "saucier and less chunky" still pleased with the result.

It called for white rice but I like
this Basmati Brown rice.

simmering just before adding shrimp
Good dinner and although it is "Fat Tuesday" we were to full for dessert, which is good since I hadn't made any.

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