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What can you do with Frozen Cooked Shrimp?
by
Carla
Calificación: 4.0
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.%20I%20figured%20it%20sounded%20so%20spicy%20that%20the%20shrimp%20didn't%20really%20have%20to%20be%20raw%20to%20absorb%20all%20of%20that%20heat%20and%20flavor.%20Alas,%20I%20was%20right!%20This%20is%20a%20very%20different%20type%20of%20intense%20heat.%20And%20I%20am%20a%20moderate%20heat%20girl.%20Let%20me%20just%20suffice%20it%20to%20say%20that%20my%20lips%20were%20tingly%20and%20on%20fire.%20Now%20without%20further%20ado,%20I%20will%20move%20on.%3C/p%3E%3Cp%3EBlend%20butter%20with%20flour%20to%20make%20beurre%20manie'%20then%20set%20aside%20to%20use%20in%20this%20recipe.%3C/p%3E%3Cp%3E%22Beurre%20mani%C3%A9%20(French%20%22kneaded%20butter%22)%20By%20kneading%20the%20flour%20and%20butter%20together,%20the%20flour%20particles%20are%20coated%20in%20butter.%20When%20the%20beurre%20mani%C3%A9%20is%20whisked%20into%20a%20hot%20or%20warm%20liquid,%20the%20butter%20melts,%20releasing%20the%20flour%20particles%20without%20creating%20lumps.%22%3C/p%3E%3Cp%3EDirections%3C/p%3E%3Cp%3E1.Grind%20the%20garlic,%20peppers,%20thyme%20and%20oregano%20together%20in%20a%20mortar;%20or%20if%20you%20don't%20have%20a%20mortar,%20you%20can%20use%20a%20coffee%20grinder%20or%20even%20the%20back%20of%20a%20wooden%20spoon.%3C/p%3E%3Cp%3E2.Heat%20butter%20in%20a%20cast%20iron%20pan%20over%20medium%20heat.%20Add%20spice%20mixture%20and%20cook%201%20minute.%20(This%20will%20allow%20the%20oils%20of%20the%20spices%20to%20be%20released%20which%20will%20enhance%20the%20depth%20of%20flavor%20in%20the%20dish.)%3C/p%3E%3Cp%3E3.Add%20mushrooms%20and%20green%20onions.%20Season%20with%20salt,%20stir%20and%20cook%204%20minutes.%3C/p%3E%3Cp%3E4.Add%20shrimp%20and%20cook%203%20minutes.%20Stir%20once%20during%20cooking.%20Remove%20shrimp%20from%20pan%20and%20set%20aside.%3C/p%3E%3Cp%3E5.Increase%20heat%20to%20high%20and%20pour%20in%20shrimp%20stock.%20Bring%20to%20boil%20and%20cook%202%20minutes.%20Wisk%20in%20buerre%20manie'.%3C/p%3E%3Cp%3E6.Return%20shrimp%20to%20pan%20and%20cook%201%20minute%20over%20low%20heat.%20Serve%20over%20your%20choice%20of%20rice,%20pasta%20or%20even%20garlic%20mashed%20potatoes.%20Also,%20french%20bread%20toasted%20with%20garlic%20butter%20and%20a%20green%20salad%20goes%20nicely%20with%20this%20dish%20as%20well.%3C/p%3E%3Cp%3EThe%20only%20changes,%20sustitutions%20and%20eliminations%20to%20mine%20was:%3C/p%3E%3Cp%3E1)%20Cooked%20instead%20of%20raw%20fresh%20shrimp-although%20fresh%20would%20be%20best%3C/p%3E%3Cp%3E2)%20Elimination%20of%20mushrooms-didn't%20have%20any%20on%20hand,%20will%20use%20next%20time%3C/p%3E%3Cp%3E3)%20Seafood%20stock%20out%20of%20a%20box-no%20shells%20on%20cooked%20shrimp%3C/p%3E%3Cp%3EAll%20in%20all%20this%20was%20still%20a%20very%20tasty%20dish%20and%20Michael%20just%20LOVED%20it%20as%20there%20are%20no%20foods%20hot%20or%20spicy%20enough%20for%20him.%20I%20guess%20that%20comes%20from%20being%20in%20the%20restaurant%20business.%3C/p%3E%3Cp%3E*Chef%20POl%20Martin%20was%20born%20in%20France%20and%20was%20the%20host%20of%20the%20show%20%22The%20Art%20of%20Cooking%22%20produced%20by%20Champlain%20Productions%20out%20of%20Montreal.%20Airing%20locally,%20before%20airing%20nationally%20on%20CTV%20for%20one%20season.%20Original%20airdates%20were%201974-1978.%20Among%20his%20many%20cookbooks%20are:%20Chef%20Pol%20Martin's%20Favorite%20Recipes%201985,%20Easy%20Cooking%20for%20Today%201988,%20Outdoor%20Cooking%20and%20Grilling%20Fish%201989,%20Love%20at%20First%20Bite%201990,%20Easy%20Cooking%20II%201990,A%20Guide%20to%20Modern%20American%20Cooking%201993,%20and%20Supreme%20Cuisine%201993.%20There%20are%20far%20too%20many%20to%20list%20here.%20I%20found%20my%20copy%20at%20a%20used%20bookstore%20and%20fell%20in%20love%20with%20the%20many,%20beautifully%20illustrated%20pictures%20and%20the%20step%20by%20step%20instructions.%20Also%20the%20fact%20that%20all%20of%20the%20ingredients%20are%20fresh%20and%20nothing%20comes%20out%20of%20a%20tin%20can.%20You%20will%20find%20no%20condensed%20canned%20soups%20here!%3C/p%3E%3Cp%3EMichael%20and%20Carla%3C/p%3E){kind=link}