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Canku Ota

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(Many Paths)

An Online Newsletter Celebrating Native America


March 23, 2002 - Issue 57


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Editor's note: "Bubba" in Forest Gump had it right!! Shrimp is delicious cooked almost any way, here are a few of my favorites.

ShrimpShrimp is one of the most popular shellfish in the United States. This is not surprising because shrimp have a distinctive flavor, and the pink-white cooked meat is tender, delicate and delicious.

The shrimp is a ten-legged crustacean that wears its skeleton on the outside. Shrimp from the warm waters of the Gulf and South Atlantic grow larger than their cold water cousins. The species of warm water shrimp most commonly found in the market are white, brown, and pink. They are interchangeable in any shrimp recipe.

"Green" shrimp is a term used to describe raw shrimp of any species, in the shell. Regardless of the color of the green shrimp, when cooked the shells of all species will turn red, the meat will become white with reddish tinges, and the flavor and nutritional values will be the same.

Bar-b-que Shrimp

Partying Shrimp 

2 lb Medium whole shrimp
1 1/2 Sticks butter
1/2 c Olive oil
2 Lemons
6 Cloves garlic, pressed
3 tb Worcestershire
1/2 ts Cayenne
1 tb Salt (yup!)
1/2 ts Pepper
1 tb Italian seasoning

French bread

Melt butter in a large, shallow baking pan. Add 1 1/2 squeezed lemons & everything except shrimp. Let simmer 5 minutes. Wash shrimp (leave shells on) & place in pan, & baste. Bake at 350 degrees until shrimp are pink on top, 5-8 minutes. Turn shrimp, salt & pepper lightly, & bake 10 minutes. Squeeze 1/2 lemon & a few dashes Worcestershire on top & serve with French bread for dipping that great sauce. 4 servings.


Shrimp Scampi


Partying Shrimp

2 lb Large raw shrimp
1/2 c Butter or margarine
1 ts Salt
6 Clove garlic, crushed
1/4 c Chopped parsley
2 ts Grated lemon peel
2 tb Lemon juice
6 Lemon wedges


Preheat oven to 400-F.

Remove shells from shrimp, leaving shell on tail section only. Devein; wash under running water; drain on paper towels.

Melt butter in 13-by-9-by-2-inch baking dish in oven. Add salt, garlic, and 1 Tbsp parsley; mix well.

Arrange shrimp in a single layer in baking dish. Bake, uncovered, 5 minutes.

Turn shrimp. Sprinkle with lemon peel, lemon juice, and remaining parsley. Bake 8 to 10 minutes, or just until tender.

Arrange shrimp on heated serving platter. Pour garlic butter over all. Garnish with lemon wedges.

Serves 6-8


Shrimp Creole

Partying Shrimp

1 C Flour
1 C Oil
2 C Celery -- chopped
2 Bay Leaves
2 Cn Tomatoes, 8 oz-Cut Diced
3 Tsp Salt
1/2 Tsp Black Pepper
2 Tbsp Green Onion Tops -- chopped
1/2 C Bell Pepper -- chopped
2 clove Garlic -- minced
3 lb Shrimp -- cleaned
2 sm Tomato Paste
1/4 tsp Red Pepper
2 tbsp Fresh Parsley -- chopped
1 tsp Worcestershire=AE Sauce
6 C Water

Make roux* of flour and oil. Brown over low heat, stirring constantly. Add seasonings, onions, celery, bell pepper and garlic. Cook until soft. Add tomatoes and paste. mix well and cook about 5 minutes. Add water. Let simmer 1 1/2 hrs. Add shrimp, cook about 20 minutes. Add onion tops and parsley. Serve over rice.

First, you make a roux.
1 part white flour
1 part vegetable oil (Don't use olive oil.)
Heat the oil in a large skillet (lucky you if that skillet is cast iron!) over medium heat. Add the flour gradually, stirring constantly. You will need to stand over the stove stirring this the whole time. The roux is ready when it is a chocolate-to-coffee shade of brown, depending on your preference. The length of time will vary depending on the type of pot you are using and the level of the heat under your pot. It is important to know that in a heavy skillet, the roux will continue to darken once you have removed it from the flame. Allow the roux to cool almost to room temperature. You can put the cool roux in a jar and keep it in the refrigerator.


Shrimp and Okra Gumbo


1 cn Whole tomatoes
1 1/2 Cook spoons plain flour
4 Stalks celery, chopped
3 lb Shrimp, peeled, deveined
1/8 c Cooking oil
4 qt Water
Salt and pepper to taste
1 lg Onion, chopped
1/2 Bell pepper, chopped
1/4 c Shallots, chopped
1 pt Salty oysters (Can substitute crabmeat)
2 Boxes frozen okra, unthawed

Partying Shrimp


Heat the oil in a large heavy pot and add the flour. Cook the roux, stirring constantly, to a light brown if you want it Creole-style, and to a dark, almost milk chocolate color if you want it Cajun-style. Add vegs. until wilted. Cook okra in separate pot by frying in grease until almost all of rope is gone. Do not prepare ahead. Add shrimp to vegs., cook until brigh pink. Add tomatoes, cook about 5 minutes. Add cooked okra. Simmer for 5 min., add water, more or less depending upon consistency you prefer. Season with salt and pepper. Cook abt. 1 1/2 hrs. Add oysters 5 minutes before gumbo is done. Serve with rice.

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  Canku Ota is a free Newsletter celebrating Native America, its traditions and accomplishments . We do not provide subscriber or visitor names to anyone. Some articles presented in Canku Ota may contain copyright material. We have received appropriate permissions for republishing any articles. Material appearing here is distributed without profit or monetary gain to those who have expressed an interest. This is in accordance with Title 17 U.S.C. section 107.  

Canku Ota is a copyright © 2000, 2001, 2002 of Vicki Lockard and Paul Barry.


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