← Back to Search Results
sauteeing American, Southern
Shrimp Belvedere

Photo by: Joseph De Leo
Comments: 0
 

Recipe

As a family, we were going off for an overnight on Belvedere Island. Michael chilled a bottle of champagne and I brought along the ingredients for what turned out to be Shrimp Belvedere. The shellfish section of this book was complete with, as you see, plenty of shrimp recipes, but Alexis, Celeste, and Michael all insisted this recipe be included. It’s an easy winner for my family.

Yield: Serves 6

Ingredients

  • 4 new red potatoes, washed and cut into ½-inch dice (2 cups)
  • 1 cup water
  • 8 tablespoons (1 stick) butter
  • 2 pounds large raw shrimp, peeled and deveined (24 ounces) tossed with 1 tablespoon cornstarch
  • 3 ears of corn, kernels cut from the cob (1¼ cups)
  • 1 cup seeded, cored, and julienned poblano peppers
  • 1 cup julienned Vidalia or sweet onions
  • 3 garden fresh tomatoes, cut into ½-inch dice
  • 18 whole small okra
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • 2 bay leaves

Directions

In a 10-cup casserole dish over high heat, combine the potatoes and water. Bring to a boil, lower the heat to medium, and cook for 15 minutes, until the potatoes are soft and the water almost gone. Stir in the butter and cook for 3 more minutes, then stir in the rest of the ingredients, cover, raise the heat to high, and cook, stirring occasionally, until the shrimp are just pink, about 5 minutes. Discard the bay leaves and serve immediately.


© 1996 Elizabeth Terry
 

Nutritional Information

Nutrients per serving (% daily value)

420kcal (21%)
139mg (14%)
49mg (82%)
259mcg RAE (9%)
1018mg
122mg
35g
9g
5g
29g
270mg (90%)
443mg (18%)
10g (52%)
19g (29%)
5mg (28%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
new-american-table New American Table
by Marcus Samuelsson
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
good-to-the-grain Good to the Grain
by Kim Boyce
spice Spice
by Ana Sortun
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?