Subj : Plan Aheads was: Sauces
To   : Ruth Haffly
From : Dave Drum
Date : Sun Mar 02 2025 06:59:20

-=> Ruth Haffly wrote to Dave Drum <=-

DD>  Categories: Beef, Mushrooms, Vegetables, Wine
DD>       Yield: 8 servings

DD> I've got a half dozen of these in the freezer. Made a double batch and
DD> Dennis and I each had one as supper then sucky-bagged and froze the
DD> rest. Just heat them ib the nuker like a Banquet Pot Pie.

RH> Easy to do meals after the initial work is done. (G)

DD> Well, yeah. No sense giving all my EZ supper money to Banquet and
DD> Healthy Choice. Bv)=

RH> I know, I've got some freezer meals stocked up. Some will go with us
RH> when we hit the road in a couple of months; the fridge in the camper
RH> has a pretty decent freezer.

I started the slog to defrost my upright freezer. I'm going to replace
it with a self-defroster model ... but first I've gotm tom go "ice mining"
to use up a lot of stuff I don't remember having put in there.

Masde this last night with a bag of shrimp that appeared, as if by magic,
from the frost banks as I was wondering what to make for supper.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Etouffee
Categories: Seafood, Vegetables, Herbs, Rice
     Yield: 4 servings

     4 tb Unsalted butter
     1    Yellow onion; fine chopped
     2    Celery ribs; thin sliced
   1/2    Bell pepper; fine chopped
     4 cl Garlic; minced
     3 tb A-P flour
     2 tb Tomato paste
   3/4 c  Chicken or vegetable stock
     1 tb Hot sauce; to taste
     1    Dried bay leaf
     2 ts Store-bought Creole
          - seasoning *
          Salt & black pepper
     1 lb U-50 shrimp; peeled,
          - deveined
     1    Scallion; green parts
          - chopped
          White rice; to serve

 * UDD recommends Tony Chachere's (green can) or
 Louisiana Fish Fry (orange can)

 In a large skillet, melt the butter over medium-high
 heat. Add the onion, celery and bell pepper, and cook
 until softened, about 7 minutes. Add the garlic and cook
 until fragrant, 1 more minute.

 Sprinkle the flour over the ingredients and stir
 constantly until lightly toasted, about 5 minutes. Add
 the tomato paste, and stir and cook for 1 more minute.

 Pour in the stock and 3/4 cup water. Cook until the
 liquid is reduced by half, about 3 minutes. Add the hot
 sauce, bay leaf, Creole seasoning, 1 teaspoon salt and
 1/2 teaspoon pepper. Bring to a boil, and cook until the
 mixture starts to thicken, about 2 minutes.

 Stir in the shrimp and reduce the heat to medium. Simmer
 until the shrimp is cooked through and opaque, about 5
 minutes, turning each piece halfway through. Remove from
 the heat. Taste and adjust seasoning. Sprinkle the
 scallions on top. Serve warm over rice.

 By: Vallery Lomas

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... Flabbergasted (adj.), appalled over how much weight you have gained.
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