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Shrimp A La Norman
Recipe By : Freeze With Ease copyright 1965
Serving Size : 12 Preparation Time :0:00
Categories : Fish & Seafood Freezer Meals
Amount Measure Ingredient -- Preparation Method
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6 tablespoons butter
1 1/4 pounds fresh mushrooms -- quartered
3 cloves garlic -- crushed
1 tablespoon onion -- grated
6 cups canned tomatoes
1/4 teaspoon baking soda
1 1/2 teaspoons sugar
3/4 teaspoon paprika
salt and pepper -- to taste
1 cup heavy cream
1/2 cup + 1 Tablespoon flour
1 1/8 cups dry sherry
4 1/2 tablespoons Worcestershire sauce
12 drops Angostura bitters -- up to 16 drops
6 cups shrimp -- peeled and cooked
3 tablespoons parsley -- chopped
3/4 cup bread crumbs
4 1/2 tablespoons butter
toast points
Melt butter and add mushrooms and garlic. Cover and saute gently for 5 minutes.
Then add onion. Cover and cook 5 minutes longer. Add tomatoes, baking soda, su
gar, paprika, salt and pepper. Simmer 15 minutes. Mix together heavy cream and
flour and blend to a smooth paste. To this paste add dry sherry, Worcestershir
e sauce and Angostura bitters. Pour the sherry-cream mixture into the tomato-mu
shroom mixture, stirring to make smooth. Cook 3 minutes. Add shrimp and parsley
. Divide into suitable portions and f
reeze.
To serve: Defrost, pour into casseroles, sprinkle each four servings with 1/4 c
up bread crumbs. Dot each 4 servings with 1 1/2 tablespoons butter.
Bake at 375 for 25 to 35 minutes, depending on size of casserole. Serve immedia
tely on toast points.
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