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Additional resources for Seafood South Mississippi Style - Get Hooked Cook Book
Dried Italian dressing 1 tsp. Tabasco sauce 3 lemons, sliced 2 tbsp. Worcestershire sauce 1/4 c. sherry salt and pepper Melt butter, add shrimp in shells and cook on medium heat on stove until shrimp turn pink. Add all other ingredients and cook until shrimp loosen from shell (about 10 minutes). Do not overcook. Serve with hot French bread. Serves 6. Jan Boyd Coastal Ecology Recipe by Jeannette Mitchel. Shrimp Etouffee 1 lb. peeled Mississippi Gulf shrimp 1 chopped onion 1 chopped bell pepper 1/2 clove garlic 1 stick of butter 1 can of cream of mushroom soup Paprika Seasoning to taste Your favorite rice First, cook the rice.
Tabasco Mix all of the above and serve with crackers or bread. Michaela Hill Tidelands Office Recipe by Dorothy Sabbatini. Shrimp Creole 5 lb. Mississippi Gulf shrimp, cleaned and deveined 1/2 c. butter (1 stick) 2/3 c. ) cans tomato sauce with tomato bits 2 1/2 c. chopped onion 1 large bell pepper (chopped) 1 c. chopped celery 3 1/2 c. hot water 1 tsp. dried thyme 2 bay leaves 4 tsp. sugar 2 cloves garlic, minced 4 tsp. salt 2 tsp. cayenne pepper 1 tsp. black pepper Dash of Tabasco sauce 1/4 c.
Saute onions and celery. Mix all ingredients, salt and pepper to taste. Bake at 350 degrees for 45-60 minutes. Irvin Jackson Management Operations Eggplant and Shrimp 2 medium to large eggplants 2 lb. small peeled Mississippi Gulf shrimp 1 box seasoned bread crumbs 1 box unseasoned bread crumbs 1/2 pack of saltine crackers (crushed) 2 medium onions 1 large green (bell) pepper 5 stalks celery 5 cloves garlic salt and pepper to taste cayenne pepper to taste Peel and boil eggplant until tender. Drain really well and mash with a clean hand.