"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp Stromberg Recipe

5 stars - based on 1 vote
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This recipe for Shrimp Stromberg, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
James Noble
Added: Wednesday, November 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
5-6 Jumbo shrimp - "filet-ed" down the spine -- I dont know the correct culinary term for this, but thats what we called it -- and Im sure you know it, but it would cause the shrimp to butterfly while cooking, and it was very easy to do since the shrimp were so big;

minced or diced tomatoes and scallions,

heavy on the butter (not heart healthy)

heavy on the garlic

sprig or 2 of parsley

salt and pepper

bed of wild rice on the side

vermouth (i think) - for flambeeing if desired

Directions:
Directions:
Preparation: It is very simlar to that of the Diane from your recipe. After returning the shrimp to pan, and allowing same to cook only briefly, they are then served over bed of wild rice, with as much or little of the garlic & butter sauce as desired. It rocks!

Let me know which one and I will write a "comments" for you to edit.

Personal Notes:
Personal Notes:
Actually the dish we primarily prepared (flambeed) tableside at the "Other Place" was a concoction known as Shrimp Stromberg -- for the chef. I am sure he stole it from somebody. We also did the Diane but less so.

The Diane from the menu you sent sounds incrediby good -- better than I ever attempted. Our prep at the Other Place lacked a few of these incredients. But I will claim it! The "comments" I might add is that we flambeed this with some vermouth tableside and its lots of fun if you want to set someone's hair on fire! Of if you think the shrimp recipe would be more fun, and want to give the Diane to somebody else, see below:

The shrimp recipe was cooked up by our chef at the time - Kurt Stromberg ( a gay chef from NOLA, and an intelligent guy who the owner had to pay a lot to entice him out of NOLA to Jackson), and to my recollection included the following ingredients (although I dont know how much, except for the shrimp):

 

 

 

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