Recipe

Tasty Pepper Shrimp Recipe

Add Step-by-Step Photos	Linda2230 / All my dishes 7 months, 4 weeks ago This is a really tasty shrimp recipe that I got from a cookbook I purchased in January 1993. ;o) The name of the book is Supreme Cuisine by Pol Martin. There are some really delicious recipes that I have made over the years from this book and this... More Prep:15m Cook:15m Servings:4	Linda2230
	quickeasy creole spicy pepperyshrimp

Does this look good? Yeah! / Nope

Fans

clbacon

momo_55gra

juels

jimrug1

dooley

sitbynelli

lunasea

brianna

Ingredients

2 garlic cloves, pureed

1/2 tsp cayenne pepper

1/2 tsp black pepper

1/2 tsp white pepper

1/2 tsp thyme

1 tsp oregano

2 tbsp butter

3/4 lb fresh mushrooms, cleaned and cut in 3 sections

2 green onions, chopped

1 1/2 lbs fresh shrimp, shelled and deveined

1/3 shrimp stock (recipe to follow); or, you could purchase some really good organic shrimp stock.

2 tbsp beurre manie' (recipe to follow)

salt to taste

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Shrimp stock recipe:

2 cups water

shells from shrimp, salt and pepper to taste.

Pour water into saucepan. Add shells from shrimp and season. Boil 15 minutes then strain liquid to use in this recipe.

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Beurre Manie' (Kneaded Butter)

5 tbsp butter

2 tbsp flour.

Blend butter with flour to make beurre manie' then set aside to use in this recipe.

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"Beurre manié (French "kneaded butter") By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps."

Directions

Grind the garlic, peppers, thyme and oregano together in a mortar; or if you don't have a mortar, you can use a coffee grinder or even the back of a wooden spoon.

Heat butter in a cast iron pan over medium heat. Add spice mixture and cook 1 minute. (This will allow the oils of the spices to be released which will enhance the dept of flavor in the dish.)

Add mushrooms and green onions. Season with salt, stir and cook 4 minutes.

Add shrimp and cook 3 minutes. Stir once during cooking. Remove shrimp from pan and set aside.

Increase heat to high and pour in shrimp stock. Bring to boil and cook 2 minutes. Wisk in buerre manie'.

Return shrimp to pan and cook 1 minute over low heat. Serve over rice of your choice, pasta or even garlic mashed potatoes. Also, french bread toasted with garlic butter and a green salad goes nicely with this dish as well.

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You could substitute shrimp for chicken or pork as well. The cooking time would be a bit longer.

The basic recipe is Pol Martin's but the helpful hints and suggested sides are from me. ;o) Enjoy!

I hope you enjoy this dish and make it your own. ;o)

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Comments

momo_55grandma 7 months, 4 weeks ago said:
My family loves shrimp high 5 from them and thanks

brianna 7 months, 4 weeks ago said:
Anything with shrimp catches my eye & love the sound of this recipe. Can't wait to try it. Thanks & 5 forks

dooley 7 months, 4 weeks ago said:
Sounds delicious! 5! Dooley

juels 7 months, 3 weeks ago said:
This sounds so yummy! Love the spice combo here, and thanks for including a recipe for a shrimp stock and Beurre Manie'!

lunasea 7 months, 3 weeks ago said:
Oh, Judykins - hon, this recipe rocks! I am a big fan of shrimp and I love the seasonings here. I love using my mortar and pestle - use it a lot - and also really like the use of the Beurre Manié - excellent! And shrimp stock - I save my shrimp shells just for this purpose. Again - you win my tummy and smiles with this one. I noticed a deal starts tomorrow at my grocer for big, beautiful fresh shrimp - and I would love to make this. So little time and SO many recipes of yours I long to make. I need to declare a "Judy" weekend and treat myself with several of your goodies. Thanks so much! ;-)

jimrug1 7 months, 2 weeks ago said:
This surely has my mouth watering.... ;-)~ If it tastes half as good as it looks, its a real winner. Great job Judy.... I love how you explained everything...

sitbynellie 5 months, 4 weeks ago said:
I love this recipe... thanks for posting it Judy, I am surely going to try it out. Your cousin Jim is of my cooking buddies! Small world eh.
Love Nellie
(Susan)

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