Shrimp recipes for festival time
Here are two bonus shrimp recipes in time for the Louisiana Shrimp & Petroleum Festival.
Shrimp au gratin
2 lbs. shrimp
1 cup thick white sauce
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. hot sauce
½ cup soft bread crumbs
½ cup grated cheese
1 onion, grated
Salt, to taste
Cayenne, to taste
Black pepper, to taste
Parsley, chopped
Season water with salt, black pepper and cayenne; bring to a boil.
Add shrimp; bring to a boil again for five minutes in uncovered pot. Have enough water to cover shrimp four inches.
Turn fire off. Cover; let sit in water five minutes.
Drain; peel and devein.
To the white sauce, add mustard, Worcestershire sauce, hot sauce and onion.
Pour into a greased baking dish along with shrimp.
Sprinkle with bread crumbs; garnish with whole shrimp, if desired; sprinkle cheese over all.
Bake in 350-degree oven for 25 minutes.
Quick shrimp
1 lb. raw shrimp, peeled
2 Tbsps. butter
¼ cup green onions, chopped
½ cup mushrooms, chopped
½ cup dry white wine
Sauté shrimp in butter until shrimp turn pink; add remaining ingredients.
Cook about 10 minutes, stirring constantly, over medium heat.
Serves 2.
