It you haven't noticed the trend this week is food. That is probably why I am scared to step on my scale. This weekend was a milestone for the Boy and I's relationship, I finally cooked for him. Thoughts may be crossing you mind 1. This is odd 2. Is she a bad cook 3. Does she not like to cook and 4. Did he survive. The answers are 1. Kinda 2. No 3. No. 4. Yes.
I have baked desserts and treats for the boy, however we have spent a large portion of our weekends together in Iowa, leading to not so much cooking on my part. However, this weekend chef Crystal hit it out of the park. We are talking spinach dip, corn chowder and shrimp jumbo.
This is the famous shrimp jumbo that my cousin makes every year for Christmas. Recipe is below.
I figured this picture would make my Grandma and Grandpa G. proud. Yes, you are allowed to cook shrimp in an I Heart Alberta Beef Apron. Just not chicken.
And the final product!
All of this deliciousness was consumed rather quickly.
Kim's Legit Shrimp Gumbo (it is a true Louisiana recipe)
5 lbs Uncooked Shrimp - I used three for the two of use and we had lots left over. Leftovers, yes!
1/2 cup Margarine
1/2 cup Butter
3 large Onions
4 large Oranges
5 stalks Celery
1 clove Garlic
2 Green Peppers
4 Lemons
2 Limes
1 tbs Black Pepper
1 tbs Salt
1 tsp Red Pepper
2 tbs Worchestershire Sauce
1 large Bottle of Zesty Italian Dressing
• Wash shrimp
• slice vegetables and fruit and layer with shrimp in baking pan adding butter and margarine as you go.
• mix other sauce ingredients and pour over shrimp, vegies, and fruit.
• Bake at 350º at least 30 minutes stirring every 5 to 7 minutes. Bake until shrimp are pink but to not over cook.
1/2 cup Margarine
1/2 cup Butter
3 large Onions
4 large Oranges
5 stalks Celery
1 clove Garlic
2 Green Peppers
4 Lemons
2 Limes
1 tbs Black Pepper
1 tbs Salt
1 tsp Red Pepper
2 tbs Worchestershire Sauce
1 large Bottle of Zesty Italian Dressing
• Wash shrimp
• slice vegetables and fruit and layer with shrimp in baking pan adding butter and margarine as you go.
• mix other sauce ingredients and pour over shrimp, vegies, and fruit.
• Bake at 350º at least 30 minutes stirring every 5 to 7 minutes. Bake until shrimp are pink but to not over cook.
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