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Canku Ota |
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(Many Paths) |
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An Online Newsletter Celebrating Native America |
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March 23, 2002 - Issue 57 |
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Shrimp |
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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. Shrimp
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. |
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Bar-b-que Shrimp |
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Ingredients:
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 |
Directions: | |
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. |
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Shrimp Scampi |
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Ingredients:
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2 lb Large raw shrimp |
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Directions: | |
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 |
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Shrimp Creole |
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Ingredients:
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 |
Directions: | |
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. |
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Shrimp and Okra Gumbo |
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Ingredients: 1 cn Whole tomatoes |
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Directions: | |
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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The "Canku Ota - A Newsletter Celebrating Native America" web site and its design is the |
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Copyright © 1999, 2000, 2001, 2002 of Paul C. Barry. |
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All Rights Reserved. |