Shrimp Dinner Monday Mar. 14, 2001

Tonight was a boiled shrimp dinner with asparagus, coleslaw, french fried shoestring potatoes and strawberry shortcake.

TANGY APPLE-CABBAGE SLAW

From  Cooks Country

In step 1, the salted, rinsed, and dried cabbage can be refrigerated in a zipper-lock bag for up to 24 hours. To prep the apples, cut the cored apples into ¼-inch-thick planks, then stack the planks and cut them into thin matchsticks.

Serves 6 to 8.  

INGREDIENTS

1 medium head green cabbage, cored and chopped fine

1 tsp. salt

2 Granny Smith apples, cored and matchstick cut

2 green onions, thin sliced

1/2 C. cider vinegar

1/2 C. sugar

1 Tbs. Dijon mustard

1/4 tsp. red pepper flakes 

 INSTRUCTIONS

1 Toss cabbage, salt and set to drain in strainer and let stand 1 hour. Rinse, dry well.

Add apples and green onions.  

1. Bring oil, vinegar, sugar, mustard, and pepper flakes to boil in saucepan over medium heat. Pour over cabbage mixture and toss to coat. Cover;  refrigerate at least 1 hour or up to 1 day before serving.  Make the day before.

                                  Corn 

Steam 10 minuted, cut off cob, add salt pepper and butter.   Corn on the cob was a dollar each for corn on the cob which was about 7 inches long, so I got a bag of frozen corn and will nuke it.

Asparagus

I have some in the refrigerator and will steam it instead of the corn.  

                             French Fries

Cut Russet potatoes into shoe string slices. Fry in batches in 375 degree oil until starting to brown, remove, when all are done, bring heat up to 425 and return fries to oil and cook until golden brown on outside and creamy on the inside. Remove, drain and salt.

                           Louisiana Killer Shrimp

               Nancy from MD   Recipe from: Sherrybeth 

                                      Servings: 4 to 6 

2 tablespoons rosemary

2 teaspoons dried thyme

1 teaspoon black pepper

5 garlic cloves, peeled and chopped

1 teaspoon celery seeds

1 teaspoon crushed red pepper flakes

2 quarts chicken broth

3 ounces tomato paste

½ cup butter

1 ½ pounds shrimp, peeled, tails on

1 loaf French bread, toasted

Crunch up the rosemary and thyme using fingers. Place all ingredients, except shrimp and french bread, in a large pot. Simmer this mixture for 2 ½ hours.

Five minutes before serving add shrimp and cook about 3 to 4 minutes or until shrimp is done. Serve shrimp with broth and toasted French bread for sopping the broth.

Note: I shelled shrimp and boiled it with the liquid for 10 minutes, then strained them out and discarded.

Note for the day before, I saved and froze the liquid from the last time and used it again. Take out of freezer and thaw shrimp too.

Served with Pete’s bread:  recipe from a couple days ago.

Strawberry short cake with whipped cream

cut strawberries the day before and put in a zipper bag with some sugar so syrup will develop.  Whip cream in Kitchen aid with some sugar and vanilla. Start it when the shrimp goes in the pot.