Recipe Finder
April 28, 1999 By Ellen Hawks Ellen Hawks,Sun Staff
Shrimp -Body of America's favorite crustaceans -- is the topic of two recipe demands.
Bonnie C. Dunnigan of Finksburg authored that they were built with a scrumptious cup of pumpkin-shrimp bisque at Rudy's 2900 Restaurant this past year and it was searching for the same recipe. Janet Hunter of Timonium submitted her version, saying: "This recipe continues to be adapted in the 'New You are able to Occasions Worldwide Cook book.' I really hope this is actually the one she's seeking."
Stacey Politzer of Baltimore wanted a recipe for shrimp in garlic clove sauce that resembles the main one offered at Tio Pepe restaurant. Her answer originated from Ellen Booker of Crofton, who authored that her recipe was produced by her sister. "My spouse and i have tested many recipes once we tried to re-create this dish, but I must admit my sister's is the greatest duplication we've attempted."
* Sylvia A. Scott of Aberdeen writes that they works within an office where "we order lunch out every single day. There's a deli in the region that serves a Sea food Lasagna that would be ideal. It's scallop, shrimp and crab inside it. The sauce is tulsi and tomato with provolone cheese, maybe. I've searched for this in lots of cookbooks but cannot think it is. Would like to get it.Inch
* Erin Came of Salisbury remembers a dish for special events when she was becoming an adult. "My late mother designed a delectable dessert of crepes full of lemon souffle and dusted with powdered sugar. All From the is they were first filled, then baked within the oven. Assist with this lost recipe is greatly appreciated."
* Selma Kopelman of Brookline, Mass. writes that her daughter-in-law gave her a duplicate of the recipe known as Sonny Bono's Pollo Chicken. "It's been lost, and when anybody is aware of this, I'd just like to get it.Inch
* Mary W. Klauck of Rapid City, S.D. uses a pineapple upside-lower cake utilizing a cake mix. "I lost the main one I'd also it am simple and easy , so great.Inch
If you're searching for any recipe or can answer a request a tough-to-find recipe, email Ellen Hawks, Recipe Finder, The Sun's Rays, 501 N. Calvert St. Baltimore, Md. 21278. Should you submit several recipe, please put each on the separate piece of paper together with your name, address and daytime telephone number. Important: Please list the components so as useful, and note the amount of servings each recipe makes. Please type or print contributions. Letters might be edited for clearness.
2 teaspoons Old Bay seasoning
1 1/2 pounds medium shrimp
7 tablespoons butter
6 eco-friendly onions, chopped
1 cup chopped onion
3 cups pumpkin puree
6 cups chicken stock
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 cup light cream
croutons, for garnish
freshly grated nutmeg, for garnish
Bring water and Old Bay to some boil inside a large Nederlander oven add shrimp and go back to a boil. Reduce heat and simmer 3 minutes. Drain well discard liquid. Rinse shrimp with cold water. Peel and devein. Chill until needed.
Melt 4 tablespoons the butter inside a large saucepan. Saute the eco-friendly onion and onion until soft and golden. Add some pumpkin, chicken stock, salt and reserved shrimp. Provide a boil, stirring, then simmer ten minutes. Merge small batches inside a mixer or blender until smooth. Return soup towards the pan.
Knead the flour with two tablespoons of butter and progressively increase the soup while beating having a whisk. Bring the soup to some boil, whisking until it thickens. Correct the seasoning, adding the sunshine cream and remaining tablespoon of butter. Garnish with freshly grated nutmeg and croutons.
Tester Laura Reiley's comments: "The taste of shrimp is extremely subtle within this wealthy soup. Make sure to use plain, unspiced pumpkin puree. The organic brands are usually the easiest, least artificial-tasting are available in many stores. The feel is plush and decadent, but it may be improved if a number of the shrimp were stored aside to garnish the finished bowls of soup. I do not think the nutmeg is actually necessary it brings it perilously near to pumpkin cake flavoring."
Serves 6-8 being an appetizer
1 tablespoon essential olive oil
3/4 cup onion, finely chopped
4 garlic clove cloves, minced
1 tablespoon flour
1 tablespoon tomato paste
1 tablespoon Italian or flatleaf parsley, chopped
1 tablespoon Old Bay seasoning
1 teaspoon gumbo file powder
4 cups broth (use water the shrimp were steamed in after which add chicken stock to determine 4 cups)
2 pounds steamed shrimp, shells removed
In oil, saute onion and garlic clove until soft. Add flour and gently brown. Add remaining ingredients, except shrimp. Stir until thick. Add shrimp. Serve with baguette.
Tester Reiley's comments: "I'd use half just as much liquid. Two cups, simmered within the onion/garlic clove roux, made quite enough sauce for just two pounds of shrimp. The sauce is really a pinkish brown, slightly thick sauce that tastes predominantly of garlic clove. Getting eaten Tio Pepe's garlic clove shrimp many occasions, I'd say that it is close approximation, without quite exactly the same richness. Also, I question if Tio Pepe's recipe has a little bit of wine, sherry or any other liquor inside it to include just a little verve."
Pub Date: 04/28/99