"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shrimp New Orleans Recipe

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This recipe for Shrimp New Orleans, by , is from Harry's Favorite Recipes Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lee Thomas
Added: Tuesday, October 7, 2008


1/4 cup butter
1/4 cup olive oil
1/2 cup flour
1 cup green onions, chopped
1-16 oz can whole tomatoes
Red and black pepper to taste
2 pounds boiled shrimp
2 cups sour cream
1/4 cup dry white wine
1/4 cup Parmesan cheese, grated
2 TBS capers
Toast or pastry shells
Salt to taste

Melt butter in black skillet and add olive oil and flour. Cook the roux until medium brown in color, little darker than caramel. Using a blender, combine green onions and tomatoes with salt and pepper to make a puree. Transfer roux to a heavy pot and add tomato mixture. Allow 20 minutes or more to simmer. Sir occasionally. Add all remaining ingredients and cook for 2-3 minutes. Stir to mix uniformly and adjust seasonings. Cook long enough to heat thoroughly.

The 1/2 cup reserved juice is to make the mixture to desired consistency, and for reheating. The roux m\mixture tends to thicken after standing.

Serve over toast, pastry shells, rice, etc.




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