The Flat Possum Gazette
Courtesy of the Road-Kill Press
= Gaido's Shrimp =
Bill - I know you hit Gaido's when you are on your rounds in Galveston, so here is their Shrimp Creole recipe. I know you now eat shrimp only in a lemon-butter sauce, but for God's sake, get out of your rut and try this. Broaden your horizons. You'll like it.
2 pounds fresh shrimp (you can halve the recipe for two people)
2 tablespoons lemon juice
2 tablespoonsWorcestershire Sauce
2 teaspoons kosher salt
2 tablespoons butter
1 medium onion, chopped
1/2 bell pepper, chopped
2 cloves garlic, minced
1 teaspoon sugar
1/4 teas pepper (I use more than this and mix cayenne and black pepper)
2 Cups tomatoes (or a combination tomatoes/green chiles, canned)
1 (8oz.) can tomato sauce
Soak shelled shrimp (say that real fast five times) in lemon juice, Worcestershire, and salt.
Melt butter and add onion, bell pepper and garlic; saute for 5 minutes.
Blend flour, sugar and pepper into vegetable mixture.
Combine tomatoes and tomato sauce with the above mixture.
Simmer covered over low heat for 15 to 20 minutes.
Add shrimp and juice and cook 5 minutes.
Serve over hot buttered rice.
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