Shrimp In Beer Creole Recipe
Ingredients
| Blanched almonds | 1/2 Cup (16 tbs) | |
| Butter stick | 1 | |
| Oil | 1 Tablespoon | |
| 2 Lbs. Shrimp, shelled & deveined | ||
| Scallions | 1/4 Cup (16 tbs), minced | |
| Green pepper | 1 | |
| 1/2 Lb. Small Mushrooms | ||
| 1 Tbs. Sweet Hungarian Paprika | ||
| Tomato Paste | 1 Teaspoon | |
| 1 Cup Light Beer | ||
| Heavy cream | 3/4 Cup (16 tbs) | |
| Sour cream | 1/4 Cup (16 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In a small skillet saute' 1/2 c.sliced, blanched almonds in 1 tbs each of butter and oil, tossing them until they are golden.
Drain the almonds on paper towels; sprinkle them with salt and put aside.
In a saucepan cook 2 lbs. shrimp, in 1/2 stick butter over moderate heat, tossing until they just turn pink.
Transfer the shrimp and pan juices to a bowl and reserve them covered with a buttered round of wax paper.
Add 2 tb. butter to the pan and in it saute' 1/4 c. minced scallions and 1 green pepper cut into strips, until they are softened.
Add 1/2 lb. small mushrooms, 1 tbs sweet Hungarian paprika and salt and pepper to taste.
Cook the mixture, tossing, until the mushrooms are tender.
Stir in 1 tsp.tomato paste, 1 cup light beer and reserved pan juices and reduce liquid over HIGH HEAT to 1/2 cup.
Reduce heat to low, add 3/4 cup heavy cream and simmer the mixture until it's hot.
Arrange the shrimp mixture on a heated platter with a rice pilaf mold and garnish with the almonds.
It's Great
Drain the almonds on paper towels; sprinkle them with salt and put aside.
In a saucepan cook 2 lbs. shrimp, in 1/2 stick butter over moderate heat, tossing until they just turn pink.
Transfer the shrimp and pan juices to a bowl and reserve them covered with a buttered round of wax paper.
Add 2 tb. butter to the pan and in it saute' 1/4 c. minced scallions and 1 green pepper cut into strips, until they are softened.
Add 1/2 lb. small mushrooms, 1 tbs sweet Hungarian paprika and salt and pepper to taste.
Cook the mixture, tossing, until the mushrooms are tender.
Stir in 1 tsp.tomato paste, 1 cup light beer and reserved pan juices and reduce liquid over HIGH HEAT to 1/2 cup.
Reduce heat to low, add 3/4 cup heavy cream and simmer the mixture until it's hot.
Arrange the shrimp mixture on a heated platter with a rice pilaf mold and garnish with the almonds.
It's Great
Chef
