Editors Note: Greetings from this new feature to your Community News Brief. Every Tuesday will be recipes featured from10 years worth of Learning IS Forever cooking classes and more.
Some of these recipes can be described as spectacular...Enjoy!
Food from L.I.F.E.
Harold's Shrimp Etouffee
(Two Servings) 6-8 oz. cleaned raw shrimp
2 Tbsp oil plus 1 Tbsp butter
2 Tbsp flour
1 med. onion, chopped
1 med. bell pepper, chopped
1 stalk celery, chopped
1/2-1 can cream of mushroom soup
2-3 mushrooms, sliced
1/4-1/2 cup dry sherry Chopped green onion & parsley for garnish Salt & red or black pepper to taste Heat oil & butter in a med. saucepan Add vegetables and cook until onion softens Add flour & stir to make a roux Add & stir in sherry Add soup and 1/2-1 cup water Cook over med. heat, stirring often until bubbly & thickened Add shrimp & cook approx. 5 minutes, until shrimp are cooked through Stir in green onions & parsley Serve over rice or with crusty bread * This is a modification of a recipe I got at a Louisiana restaurant - Harold Schmalfeld
