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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD>  Categories: Beef, Mushrooms, Vegetables, Wine   
    DD>       Yield: 8 servings   
      
    DD> I've got a half dozen of these in the freezer. Made a double batch and   
    DD> Dennis and I each had one as supper then sucky-bagged and froze the   
    DD> rest. Just heat them ib the nuker like a Banquet Pot Pie.   
      
    RH> Easy to do meals after the initial work is done. (G)   
      
    DD> Well, yeah. No sense giving all my EZ supper money to Banquet and   
    DD> Healthy Choice. Bv)=   
      
    RH> I know, I've got some freezer meals stocked up. Some will go with us   
    RH> when we hit the road in a couple of months; the fridge in the camper   
    RH> has a pretty decent freezer.   
      
   I started the slog to defrost my upright freezer. I'm going to replace    
   it with a self-defroster model ... but first I've gotm tom go "ice mining"   
   to use up a lot of stuff I don't remember having put in there.   
      
   Masde this last night with a bag of shrimp that appeared, as if by magic,   
   from the frost banks as I was wondering what to make for supper.  Bv)=   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Etouffee   
    Categories: Seafood, Vegetables, Herbs, Rice   
         Yield: 4 servings   
       
         4 tb Unsalted butter   
         1    Yellow onion; fine chopped   
         2    Celery ribs; thin sliced   
       1/2    Bell pepper; fine chopped   
         4 cl Garlic; minced   
         3 tb A-P flour   
         2 tb Tomato paste   
       3/4 c  Chicken or vegetable stock   
         1 tb Hot sauce; to taste   
         1    Dried bay leaf   
         2 ts Store-bought Creole   
              - seasoning *   
              Salt & black pepper   
         1 lb U-50 shrimp; peeled,   
              - deveined   
         1    Scallion; green parts   
              - chopped   
              White rice; to serve   
       
     * UDD recommends Tony Chachere's (green can) or   
     Louisiana Fish Fry (orange can)   
        
     In a large skillet, melt the butter over medium-high   
     heat. Add the onion, celery and bell pepper, and cook   
     until softened, about 7 minutes. Add the garlic and cook   
     until fragrant, 1 more minute.   
        
     Sprinkle the flour over the ingredients and stir   
     constantly until lightly toasted, about 5 minutes. Add   
     the tomato paste, and stir and cook for 1 more minute.   
        
     Pour in the stock and 3/4 cup water. Cook until the   
     liquid is reduced by half, about 3 minutes. Add the hot   
     sauce, bay leaf, Creole seasoning, 1 teaspoon salt and   
     1/2 teaspoon pepper. Bring to a boil, and cook until the   
     mixture starts to thicken, about 2 minutes.   
        
     Stir in the shrimp and reduce the heat to medium. Simmer   
     until the shrimp is cooked through and opaque, about 5   
     minutes, turning each piece halfway through. Remove from   
     the heat. Taste and adjust seasoning. Sprinkle the   
     scallions on top. Serve warm over rice.   
        
     By: Vallery Lomas   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
   ... Flabbergasted (adj.), appalled over how much weight you have gained.   
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