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Text 3165, 98 rader
Skriven 2013-08-04 23:28:00 av Dale Shipp (1:261/1466.0)
   Kommentar till text 3150 av Dave Drum (1:18/200.0)
Ärende: Re: Red Robin
=====================
 -=> On 08-04-13  07:12,  Dave Drum <=-
 -=> spoke to Dale Shipp about Red Robin <=-

 DD> My first go, though, will probably be the fish & chips - especially if
 DD> they have malt vinegar.

That they do -- if they don't ask you, ask them and they will bring it
right out to you.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Shrimp Etouffee
 Categories: Cajun, Seafood, Main dish
      Yield: 6 Servings
 
MMMMM----------------------------RICE---------------------------------
  1 1/2 c  Rice
      3 c  Water
      1 tb Butter
      1 ts Salt

MMMMM---------------------------SHRIMP--------------------------------
      3 lb Shrimp, fresh, whole small
  1 1/2 qt Water
    1/4 lb Butter
    1/2 c  Flour
      1 lg Onion, chopped
      2    Celery ribs, minced
      1 sm Bell pepper, seeded, chopped
           Green onions, chopped/1bunch
    1/2 ts Thyme
    1/2 ts Paprika
      3    Bay leaves
      2    Garlic cloves, minced
      2 tb Salt
    1/2 ts Black pepper
    1/2 ts Cayenne pepper
 
  The word etouffer means to braise or to smother.  In Louisiana
  cookery it definitely means to smother.  As popular a dish done with
  crayfish as with shrimp, "etouffee" represents an entire genre of
  cooking.
  
  Shrimp or crayfish etouffee is a country dish and should be spicy.
  
  COOKING THE RICE:
  Put 3 cups water in a saucepan with 1 Tbsp butter and 1 tsp salt and
  bring to a boil.  Add 1-1/2 cups rice.  Bring the water to a simmer,
  cover and cook at a low simmer for about 20 munutes or until all the
  water is absorbed.  Hold aside and keep warm.
  
  COOKING THE SHRIMP:
  Peel and devein the shrimp.  Set aside, discard the veins, and mash
  the heads and shells in the bottom of a heavy saucepan using a blunt
  utensil such as a rolling pin or wooden mallet.  Add approximately 1
  quart of water to the pot and bring to a boil.  Let boil for 20
  minutes.  Strain and discard the shells and reduce the liquid to 3
  cups.  This becomes a shrimp stock.
  
  MAKING THE SAUCE:
  Heat the butter in a heavy skillet and blend in the flour.  Cook
  together, stirring constantly until the roux acquires a golden color.
  Add the onion, celery, bell pepper and green onions.  Cook together
  until all has browned.  Add the 3 cups shrimp stock.  Add the thyme,
  paprika, bay leaves and garlic.  Add the salt, black pepper, and
  cayenne.  Bring to a boil, turn down to a simmer, and continue
  cooking until it has acquired a thick saucy texture.
  
  Add the raw shrimp and cook just long enough for them to be barely
  cooked all the way through.  Adjust seasoning.
  
  Serve each portion over hot cooked rice.  Serves 6
  
  VARIIATIONS:
  I have already mentioned crayfish which is the best.  I have made fish
  etouffee that came out to be quite enjoyable.  When crayfish are out
  of season and good shrimp are hard to come by, try the same
  preparation with fish filet, cut into 1 inch cubes and deep fried in
  batter.
  
  NOTE:
  DON'T OVERCOOK!  The shrimp, crayfish or fish should retain a good
  texture.
  
  From The 100 Greatest Dishes of Louisiana Cookery, by Roy F. Guste Jr.
  Published by Penguin Books.  ISBN 0-393-02503-9
  From: Fred Towner                     Date: 08-17-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:30:37, 04 Aug 2013
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)