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BLOODY  MARY  SHRIMP  SALAD

12/28/2014

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For our Bloody Mary fans - THE adult shrimp salad for your party or tailgating.  Of course it can be made without the vodka and enjoyed for its robust flavor alone.
1 pound shrimp, uncooked, shelled
2 tablespoons celery salt
4 ounces vodka
1 cup grape tomatoes, quartered
12 stuffed olives, halved
1 cup chopped artichoke hearts
¼ cup VERY finely chopped celery
3 cups cooked small pasta shapes
6 ounces canned tomato sauce
1 teaspoon Tobasco sauce
1 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
½ teaspoon horseradish sauce
1 teaspoon celery salt
 
Celery stalk ends to cut as spoons

 

Cook shrimp in 2 tablespoons of celery salt and drain
While warm place in container with vodka
When cooled slightly, cover and marinate overnight
Drain, reserving 2 ounces of marinade
Cut shrimp into bite size pieces
Toss shrimp with tomatoes, olives, artichokes, celery and pasta
In a bowl mix reserved marinade, tomato sauce and the remaining          seasonings 
Add to shrimp mixture and stir well

Serve in glasses or small bowls with individual celery “spoons” cut from stalk ends


Yield:  12 cups

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SHRIMP -DUCK  PERLEAU

12/2/2014

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There are probably more ways to make perleau then there are to spell it.  Just like shrimp and grits you can make it to your liking.  This is how we make perleau at our house... and add some game when available. 
1.5 pounds shrimp, shelled
3 tablespoons olive oil
2 onions, chopped finely
6 cloves garlic, minced
3 stalks celery, chopped finely
2 cups celery stalk leaves, chopped
1 green pepper, chopped finely
3 teaspoons salt
28 ounce can crushed tomatoes
2 cups water
2 bay leaves
12 ounces duck breasts, cubed
6 cups cooked rice

 

Heat oil over medium-high
Cook onion, garlic, celery and pepper with salt until soft 
Add tomatoes, water and bay leaves 
Lower heat and let simmer 15 minutes
Add duck and cook 10-12 minutes
Add shrimp and cook until shrimp cooked
Stir in rice
 

Yield: 15 cups

 

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    RECIPES:
    Enjoying fresh (or fresh from the freezer!) shrimp is what it's all about!  Here's some of our favorite ways to cook and serve our bounty!

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