Category : Seafood
Author : navyman
Hits : 2501
Date : 13/01/2002
Serves/Makes:6 servingsIngredients 1 cup (225 ml) Onions, chopped 1 clove Garlic, minced 1 pound Shrimp, shelled, deveined 1 can Cream of mushroom soup (condensed, 10-3/4 oz (301 grm) size) 1 tbsp (15 ml) Parsley, chopped 1-1/2 tsp (7 ml) Salt 1/4 tsp (1 ml) Cayenne pepper 1/4 cup (60 ml) Milk 3/4 cup (175 ml) Green bell pepper, chopped 2 tbsp (30 ml) Butter or margarine 1 pound Crawfish tails 3 cups (700 ml) Rice, cooked 1-1/2 tbsp (20 ml) Lemon juice 1/4 tsp (1 ml) Black pepper 2 White bread slices Paprika
Preparation In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender. Add shrimp; cook 3 minutes longer. Stir in soup, rice, parsley, lemon juice and seasonings. Add bread soaked in milk. Mix well. Spoon into buttered shallow 2-quart casserole. Sprinkle with paprika Bake in preheated 350 degree (175 C.) oven 30 minutes.
Used as you would cooked spinach, good-quality collards will have dark-green colored, broad, flat leaves that are crisp, upright and not wilted.
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