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Show Time for a treat Shrimp bake and rice pancakes combine for a special treat X By CHERIE HUBER For many years residents of New Orleans were wakened every morning by the song of the shrimp man who sang as he carried his baskets bas-kets of shrimp from house to house. "Oh, lady if you want something fine, Look in this basket of mine And you'll see tender, sweet raw shrimp." This colonial shrimp dish combines com-bines all the favorite flavors the people of Louisiana love so well. This New Orleans Shrimp bake is easy to make. Try serving the shrimp dish with a green salad and hot French bread. NEW ORLEANS SHRIMP BAKE V cup C2 stick) margarine V cup dry bread crumbs P2 cups chopped green pepper V cup chopped onion 4 cups bread cubes VA tsp. salt 's tsp. pepper 1 can tomatoes, undrained lVi pounds uncooked medium shrimp, shelled and deveined. Melt margarine in a large pan. Remove one tablespoon margarine and mix with bread crumbs. Set aside. Add green peppers and onion to margarine remaining in skillet. Cook over medium heat, stirring occasionally until tender, about five minutes. Mix in bread cubes, salt, pepper, tomatoes and shrimp. Turn mixture into a 2-quart oblong baking dish. Sprinkle with bread crumb mixture. Bake at 350 degrees for 25 to 30 minutes or until shrimp are done. Makes six servings. In Louisiana, where rice is served regularly, Creole cooks make rice pancakes. The idea for the pancake dates back to the famous New Orleans Callas, the deep fried rice cake which was once sold by street vendors every Sunday morning and enjoyed as a special breakfast treat. These rice pancakes can be served with the Shrimp Bake or with poached apples and a cheese sauce for a brunch. RICE PANCAKES 1 cup unsifted flour Vi tsp. salt 2 eggs, slightly beaten 1 cup milk ! cup light corn syrup 2 cups cooked rice Vy cup corn oil In mixing bowl, stir together flour and salt. Add eggs, milk and corn syrup; mix until smooth. Stir in rice. Heat about 2 tablespoons corn oil on griddle or skillet over medium heat. Using V cup batter for each pancake, pour batter onto griddle and spread, if necessary. Cook, turning once, until golden brown on both sides and edges are crisp. Continue frying pancakes, adding corn oil as needed. Keep warm while cooking remaining pancakes. Makes 16 5-inch pancakes. pan-cakes. Raisins may be added for variety. TANGY APPLE TOPPING ' cup light corn syrup i ' 1 Rice pancakes with raisins can be a special treat especially if combined with a tangy apple topping or cheese sauce. 2 Tbsp. margarine 2 Tbsp. lemon juice 1 tsp. grated lemon rind 1XU cups sliced, peeled apples In medium saucepan mix together corn syrup, margarine, lemon juice and lemon rind. Bring to a boil over medium heat. Boil five minutes. Add apple slices, cover and reduce heat. Simmer five minutes. Use as a topping for pancakes. Makes 6 servings. CHEESE SAUCE 1 Tbsp. margarine 1 Tbsp. corn starch 1 cup milk Vi tsp. salt dash pepper 8 oz. American or Cheddar cheese, shredded (2 cups) In a small saucepan melt margarine. margar-ine. Remove from heat. Stir in corn starch. Gradually mix in milk, salt and pepper. Bring to boil over medium heat, stirring constantly, and boil one minute. Stir in cheese. Heat until melted. Makes about 1 V2 cups sauce. |