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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Shrimp Cab-Bernie Recipe

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This recipe for Shrimp Cab-Bernie is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs fresh medium shrimp, shelled, deveined, washed, halved
Juice of 2 lemons
1 c. cold water
1 lg onion chopped
1 c. sliced celery
2 shallots, minced
1/4 c. chopped green pepper
6 cloves garlic, minced
1/4 c. olive oil
1 (14-1/2 oz) can sliced stewed tomatoes
1 (10 3/4 oz) can condensed tomato soup
1 (10 3/4 oz) can condensed cream of shrimp soup
1 T sugar
1/2 t. oregano
5 bay leaves
1/8 t. cayenne pepper
1/8 t. black pepper
1 - 1 1/2 lb. cabbage, cored, washed and shredded
salt to taste
cooked rice
Directions:
Directions:
Place shrimp, water and lemon juice in a medium bowl. Toss gently to coat. Cover and refrigerate overnight. Drain, reserving lemon-juice mixture.
In a 5 qt pot, over low heat, saute onion, celery, shallots, green peppers and garlic in olive oil until onion is tender. Add stewed tomatoes, soups, reserved liquid from shrimp and seasonings. Stir to combine; bring mixture to boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally. Stir in cabbage and return to a boil. Cover and simmer over low heat until cabbage is tender, about 5 minutes. Stir occasionally, adding water if necessary to prevent sticking. Remove bay leaves and adjust seasonings. Add shrimp. Return to a boil, cover and simmer over low heat until shrimp are pink, about 5 minutes. Serve immediately over hot cooked rice.
Number Of Servings:
Number Of Servings:
8

 

 

 

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