Shrimp New Orleans

Shrimp New Orleans

I would like to say that day by day, I am getting better at this blogging thing. I have no problem with the words, (naturally!), but I am having a heck of time posting the pictures. I get it done with the help of Jarrett (my 21 yr. old), but it still takes about an hour per picture. Seriously!! Anyway, on to one of my family’s favorite recipes from the book. Too bad I hadn’t started this blog thing a few weeks ago. It would have been a great dinner for Mardi Gras. Decorate your table with lots of bright colors, wear a boa and beads to serve and you have an improptu party.

When I found this recipe in a 1963 cookbook, I did some research to find out if this was a one shot wonder or if it was a well know mid-cenury dish. What I discovered was that Shrimp New Orleans is a well known dish. It appears that as long as you add the “holy trinity” to a dish, which is a trio of onions, celery and green bell peppers, and then add a little spice, you can call it “New Orleans” anything! This is really creamy and very flavorful. I will admit that when I make it, I use fat free half and half. Decidedly NOT mid-century. Use regular or cream Sherry. Sherry can be purchased at the grocery store and is very inexpensive. I do NOT recommend cooking Sherry. Too salty and it has preservatives in it.

I would consider this elegant and guest worthy and it only took about 15 minutes to make, start to finish. You can prepare it the day before and it is even more flavorful! The cookbook suggests that it freezes well. I have tried this on both pasta and rice and both work well. I just made this again a week ago. I paid about 5.99 a lb. for 40-51 ct. shrimp. If you wait until the shrimp, (prawns?) are on sale, you have a fancy, delicious and economical meal.

Shrimp New Orleans

Serves 4-6

1/3 c. celery,chopped

1/3 c. onion, chopped

1/3 c. bell pepper, chopped (green, red, yellow..whatever your preference.)

2 Tbls. butter

1 -10 oz. can condensed tomato soup

3/4 c. light cream (Or fat free half and half…shhh!)

1/4 c. Sherry

1 Tbls. fresh lemon juice, (roughly 1/2 small lemon)

1/4 tsp. crushed red pepper

3 c. shelled shrimp

Dash salt

Melt butter in a large skillet over medium heat. Saute celery, onions and bell peppers until tender but not brown, approx. 5-6 minutes. Add soup and stir. Gradually add cream and Sherry. Stir until thoroughly combined. Mix in lemon juice and crushed red pepper. Heat thoroughly. Add shrimp and cook until just opaque, (pink). Serve over rice or pasta.

In 1952, Lipton created the 4 sided tea bag we know and love as the “flow through tea bag.”

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