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11 lb. Shrimp
2 2/3 cup Butter
5 tsp. Garlic
1 cup Sherry
4 tbs. Spice Mix
2 2/3 cup Olive Oil
24 whole Bay Leaf
1 tsp. Thyme
1/2 cup Celery
1/2 cup Parsley
1/2 cup Onion
SPICE MIX:
2 1/2 tbs. Rosemary
2 1/2 tbs. Paprika
2 tsp. Black Pepper
1 1/4 tsp. Thai Basil
1 1/4 tsp. Marjoram
1 1/4 tsp. Kosher Salt
1/4 tsp. Cayenne Pepper
2 tsp. Turmeric
1 tsp. White Pepper
1 tsp. Tarragon
Grind rosemary and tarragon coarsely in a coffee mill and combine with remaining ingredients. ( Not recommended to use the coffee mill for coffee again, only for spices ) In a 14 inch skillet sweat the celery, onion and fresh parsley in the butter and oil. Add garlic and sauté for one minute. Add remaining ingredients except shrimp and bring to boil while mixing thoroughly. Add shrimp and cook over high heat for 20 to 25 minutes stirring occasionally to assure all shrimp are evenly cooked. Serve with hot jasmine rice and/or crusty French bread. Goes especially well with champagne!
2 2/3 cup Butter
5 tsp. Garlic
1 cup Sherry
4 tbs. Spice Mix
2 2/3 cup Olive Oil
24 whole Bay Leaf
1 tsp. Thyme
1/2 cup Celery
1/2 cup Parsley
1/2 cup Onion
SPICE MIX:
2 1/2 tbs. Rosemary
2 1/2 tbs. Paprika
2 tsp. Black Pepper
1 1/4 tsp. Thai Basil
1 1/4 tsp. Marjoram
1 1/4 tsp. Kosher Salt
1/4 tsp. Cayenne Pepper
2 tsp. Turmeric
1 tsp. White Pepper
1 tsp. Tarragon
Grind rosemary and tarragon coarsely in a coffee mill and combine with remaining ingredients. ( Not recommended to use the coffee mill for coffee again, only for spices ) In a 14 inch skillet sweat the celery, onion and fresh parsley in the butter and oil. Add garlic and sauté for one minute. Add remaining ingredients except shrimp and bring to boil while mixing thoroughly. Add shrimp and cook over high heat for 20 to 25 minutes stirring occasionally to assure all shrimp are evenly cooked. Serve with hot jasmine rice and/or crusty French bread. Goes especially well with champagne!
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