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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%)
 

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