Hometown Get-Togethers - Candace Floyd [51]
1 pound fresh crabmeat, picked over for shells and cartilage
1 pint shucked oysters, undrained
Hot pepper sauce
Cooked rice
1. Combine the onion, bell pepper, green onions, garlic, and parsley in a large bowl; mix well.
2. Heat the oil in a stockpot over medium heat. To prepare a roux, gradually add the flour and cook until medium brown, 15 to 20 minutes, stirring constantly. Use a flat spatula to scrape the bottom of the pot for even cooking. If the mixture begins to brown too quickly, reduce the heat to medium-low.
3. Add the onion mixture and cook over medium heat until the mixture begins to lightly brown, 4 to 5 minutes, stirring constantly. Stir in the tomatoes, kielbasa, okra, Creole seasoning, and beef broth. Increase the heat to high and bring to a boil, stirring frequently. Reduce the heat, and simmer, uncovered, for 1 hour, stirring occasionally.
4. Increase the heat to medium-high, add the shrimp, crabmeat, oysters with their liquor, and 1½ cups water. Cook until the shrimp just turn pink and the oysters curl at the edges. Turn off the heat.
5. Add additional Creole seasoning, if desired. Serve with the hot pepper sauce over the hot cooked rice.
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TIPS FROM OUR TEST KITCHEN: This dish is even better if refrigerated overnight before serving. Cool the gumbo before storing in the refrigerator. It freezes well. If you can’t find the Creole seasoning locally, it is available from Tony Chachère’s Web site, www.tonychachere.com.
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Creamy Shrimp with Pasta
Vina Lewis, Fortuna, California
Serves 4 to 5
“I fixed this for my son and his new girlfriend, who were visiting from college. This is my lower fat version of Shrimp Fettuccine Alfredo. I added a salad, and all were happy.”
8 ounces uncooked linguine or fettuccine
3 tablespoons butter
1 tablespoon olive oil
1 pound raw medium shrimp, peeled and deveined
8 garlic cloves, minced
1 cup light or regular sour cream
4 ounces Parmesan or Romano, grated, plus more for serving
½ to ¾ cup French’s Original French Fried Onions, optional
1. Cook the pasta according to the package directions. Drain.
2. Heat the butter and olive oil in a large skillet over medium heat. When the butter is melted, add the shrimp and cook until opaque in the center, about 4 minutes, stirring frequently.
3. Add the garlic and cook for 30 seconds. Stir in the sour cream until well blended. Remove the skillet from the heat and add the cheese; mix gently. Add the French fried onions, if using.
4. Serve over the pasta with additional cheese.
Shrimp Basil
Sandra Jordan, Graham, North Carolina
Serves 6 to 8
“This healthful Mediterranean dish is my family’s favorite. The vegetables are colorful and fresh, and the flavors are wonderful.”
1 pound uncooked pasta, any variety
½ cup olive oil
1 garlic clove, minced
1 large bunch green onions, chopped (white and green parts)
3 large Roma tomatoes, coarsely chopped
¾ cup chopped basil, or to taste
2 tablespoons butter
1 pound raw medium shrimp, peeled and deveined
1 to 2 teaspoons sea salt, or to taste
1. Cook the pasta according to the package directions. Drain and set aside.
2. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium heat. Add the garlic and cook for 15 seconds, stirring constantly. Add the green onions, tomatoes, basil, butter, and the remaining olive oil.
3. When the butter melts, make a well in the center of the skillet. Add the shrimp and cook until they just turn pink, about 3 minutes. Do not stir. When the shrimp are cooked, stir one time and cook for 1 minute longer.
4. Arrange the pasta on a serving platter and spoon the shrimp and vegetables on top. Sprinkle with the salt; toss gently. Top with additional basil, if desired.
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TIPS FROM OUR TEST KITCHEN: It is very important not to stir the mixture to make sure all the fresh flavors can be tasted. Stirring the mixture will break it down and dilute the flavors.
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Shrimp Feast
Joe Bradford, Sea Island, Georgia
Serves 8 to 10
“I made this Shrimp Feast for a Christmas get-together,