Jumbo New Orleans Shrimp

The cook who submitted this full-flavored Jumbo New Orleans Shrimp recipe encourages you to have lots of French bread on hand to sop up the extra sauce.

Start to finish: 25 min | Yield: 4 servings

Ingredients

• 3/4 cup sliced mushrooms
• 1/2 cup chopped onion
• 1/4 cup chopped green, red, or yellow sweet pepper
• 2 tablespoons chopped shallots
• 2 teaspoons bottled minced garlic
• 1 teaspoon snipped fresh parsley
• 2 tablespoons butter
• 1 (14 1/2 ounce) can diced tomatoes
• 1/8 teaspoon salt
• Dash ground red pepper
• 1 egg
• 1/3 cup milk
• 8 to 12 jumbo shrimp (about 12 ounces), peeled and deveined
• 1/3 cup all-purpose flour
• 1/4 cup butter
• French bread

Instructions

1. In a large skillet, cook mushrooms, onion, sweet pepper, shallots, garlic, and parsley in the 2 tablespoons hot butter until tender.
2. Add undrained tomatoes, salt, and ground red pepper. Heat to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency.
3. Meanwhile, in a shallow bowl, combine egg and milk. Dip shrimp into egg mixture, then into flour to coat.
4. In another skillet, fry shrimp in the 1/4 cup hot butter for about 5 minutes or until shrimp are opaque and coating is golden and crisp, turning once.
5. Transfer tomato mixture to a shallow serving dish; arrange shrimp in tomato mixture.
6. Serve with French bread.

Nutrition

Per serving: 344 cal., 18g total fat (10g sat. fat), 96mg chol., 614mg sodium, 32g carbo., 2g fiber, and 13g pro.

Exchanges: 2 starch, 1 1/2 very-lean meat, 3 fat

Attribution

Posted by Darlene at Recipe Goldmine on March 20, 2002 at 08:31:35.