Shrimp Creole

This recipe was in the Starweek magazine and comes from a restaurant called “Zaidy’s” in Toronto.
It makes enough red gravy and spice mixture for 3 meals.
Just freeze the leftover sauce and use it again with fresh vegies and shrimp.
You can also vary the amount of vegies and shrimp to suit the number of portions.

1/4 tsp. cayenne pepper
1/4 tsp. white pepper
1/4 tsp. black pepper
1/2 tsp. garlic powder
2 tsp. paprika
2 tsp. oregano
2 tsp. thyme
1/2 tsp. salt
2 tbsp. butter
2 medium onions, chopped
5 cloves garlic, minced
1 can (14 oz.) stewed tomatoes
3 tbsp. tomato paste
2 cups chicken stock
2 tbsp. soft butter
2 tbsp. flour
1 stalk celery, chopped
1/2 red pepper, chopped
1/2 green pepper, chopped
1 lb. peeled raw large or jumbo shrimp

1. Prepare a spice mixture by combining the first eight ingredients. Set aside.

2. To make red gravy, melt two tablespoons of butter in a large saucepan and fry chopped onions and garlic until soft. Add tomatoes, tomato paste, chicken stock and one tablespoon of the spice mixture. Simmer for 30 minutes.

3. Mix together soft butter and flour; stir this mixture into the red gravy and simmer for 10 more minutes. Set aside.

4. In a large pan, melt two tablespoons of butter and saute celery and red and green peppers until slightly softened. Add the shrimp and one-half teaspoon (or more) of the spice mixture, and continue to saute for a few more minutes.

5. Add one cup of the red gravy and simmer for 2 to 3 minutes more until shrimp are cooked through. Serve hot over rice. Yields four portions. 

Quick and Easy Tomato Poached Perch

This recipe can be made in 30 min and you only use 1 pan. A large covered skilled works best.1 lb. fresh perch fillets, cut in half if they are large
2 cups tomato juice
2-3 cups water
½ cup arborio rice
1 med onion chopped
2 cups fresh spinach chopped
1 or 2 garlic cloves, crushed
salt and pepper to taste
1 Tblspn chopped parsley

Put the tomato juice and 1 cup of water into the skillet. As it heats up, place the perch fillets in the center and the rice around it. . Add the onion, garlic and parsley. Cover and cook at medium heat for 15 minutes. Add spinach, salt and pepper. Move the rice around a few times as it cooks and add more water, as required; about ½ cup at a time. You don’t want to let it dry out. It is important to keep the lid on for quicker cooking and moisture retention. Reduce the speed if it is boiling too hard. Cook until rice is al dente, or softer if you prefer.

Baked Breaded White Fish

Fish is a wonderful food with so much goodness. Curb the craving for greasy battered fish with this easy baked fish recipe.

1 lb. white fish… cod, halibut etc.
Milk as needed
1 cup Corn Flake, bread or Rice Crispies crumbs.
1/4 cup flour
1 TBSP. butter or margarine melted
1 Teaspoon Lemon juice
Salt and pepper to taste.

Dip thawed frozen or fresh fish into milk. Shake off excess milk and dip into crumbs mixed with flour and salt and pepper. Place on shallow baking pan. Mix together melted butter or margarine with lemon juice and sprinkle over fish. Bake in 375% oven approximately 20-30 minutes or until fish flakes. Serve with your favourite side dishes.