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Show 8 Page October 15, 1986 3,4,5, 6, 7, 8, 9, 10, 11, 12,1 3,14,15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 26, 29 71-8- Count 0 Small Gulf ;rr' f '' $ is. Large Shrimp I S' ,? ' $ , $ $ ?' i. i i 4 Y if V ' '5 w jf 4 fkV x ? 1 Pound ? Salad Shrimp f ''"4 ' ' , '' , , ' - & Ik f ? :t k - - K k Pound IV M&99 ' $789 Pound Peel & Eat Shrimp f" I Shrimp $99 M Tail-O- n Shell-Of- f Shrimp Steamed! I Cooked Jumbo ' j.;v Count 16-2- 0 $729 $ ' Pound Count 36-4- 0 f' s'' 'i , mm (iiim;si; SIIIIIMP From Pillsbury Kitchens Family Cookbook V cup margarine or butter s. can (23 cup) water chestnuts, z. drained N s sliced & can (34 cup) bamboo shoots, z. drained (114 cups) sliced fresh mushrooms 1 cube or 1 teaspoon chicken bouillon 1 tablespoon cornstarch y teaspoon ginger 4 green onions, sliced pkg. (3 cups) uncooked shrimp j ft z. $ ' If "''' 4; ! ' , ' ' . , - v , 12-o- z. V cup water tablespoons soy sauce Green pepper rings, if desired In large skillet, saute water chestnuts, bamboo shoots and mushrooms in margarine 2 to 3 minutes. Blend in bouillon and cornstarch, mixing well. Stir in remaining ingredients except pepper rings. Heat to boiling; simmer covered 10 to 15 2 ! SHRIMP The Al , JU N Favorite! I Shilmp is definitely one of America's favorites in the seafood family. It has a distinctive taste and IS tender and juicy besides being so easy to prepare! A serving of shrimp protein, around 1 00 calories, 120 mg. of sodium provides around 1 C grams of easily-digeste-d and only approximately 90 mg. of cholesterol. The rule for cooking shrimp is DO NOT OVERCOOK!! Shrimp is naturally tender so cook only in color. until opaque and pinkish-whit- e ; , COOKING SHRIMP: In a saucepan, bring enough water to cover shrimp to a boil. Then add shrimp and immediately reduce the heat. Do not boil, but simmer for 5 to 1 0 minutes. Drain and serve warm or refrigerate for later use. LOUIS DRESSING: Combine 1 cup low-fmayonnaise with 2 tablespoons grated onion, cup chili or hot sauce, chopped parsley and Cayenne pepper. Whip 13 cup cream and fold into mayonnaise mixture. This is a great Y; Enjoy ShrimpL.Dixie topping for bold shellfish salads, $ 3t$-oun- Y t 9 i K4 minutes or until shrimp are firm and pink. Serve over rice; garnish with green pepper rings. 4 to 5 servings. TIP: If using cooked shrimp, increase water to 1 cup and cook until mixture is thoroughly heated. at , f . 4 i i 1 S V v ' r- - y w ' t s SS V 4 . M. i . ' ' m 4 Js I ' v xv A |