Jumbo New Orleans Shrimp
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 or margarine
1 (14 1/2 ounce) can diced tomatoes
1/8 teaspoon salt
Dash ground red pepper
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 or margarine
In a large skillet, cook mushrooms, onion, sweet pepper, shallots, garlic, and
parsley in the 2 tablespoons hot butter until tender. Add undrained tomatoes,
salt, and ground red pepper. Heat to boiling; reduce heat. Simmer, uncovered,
about 10 minutes or until desired consistency.
Meanwhile, in a shallow bowl, combine egg and milk. Dip shrimp into egg mixture,
then into flour to coat. In another skillet, fry shrimp in the 1/4 cup hot
butter about 5 minutes or until shrimp are opaque and coating is golden and
crisp, turning once. Transfer tomato mixture to a shallow serving dish; arrange
shrimp in tomato mixture.
Serve with French bread.
Makes 4 servings.
Per serving: 344 cal., 18 g total fat (10 g sat. fat), 96 mg chol., 614 mg
sodium, 32 g carbo., 2 g fiber, and 13 g pro. Dietary exchanges: 2 starch, 1-1/2
very-lean meat, 3 fat