Thank you and Congrats to Laurel Treweek, who sent in this tasty recipe and won $25 in bird bucks to spend at the market! She submitted this tasty recipe that makes the best of summer produce and wild-caught shrimp.
WILD OCEAN SEAFOOD- 2# SHRIMP HEADS-ON
1/2 POUND CRAB MEAT
1 PINT OF OYSTERS (undrained)
2 (16oz) CANS or FRESH TOMATOES
5 ONIONS CHOPPED
2 BAY LEAVES
1 TB OLD BAY SEASONING
1 TB GUMBO FILE
3 CLOVES GARLIC MINCED
OIL AND FLOUR
PULL HEADS OFF THE SHRIMP AND PLACE IN A POT TO BOIL WITH WATER TO COVER 4-5+CUPS, SIMMER.
HEAT OIL IN A HEAVY SAUCEPAN OVER MED. HEAT, ADD FLOUR VERY SLOWLY,STIRRING WITH WOODEN SPOON UNTIL ROUX IS VERY BROWN.
ADD ONIONS AND GARLIC .COOK UNTIL SOFT NOT BROWN.DRAIN SHRIMP HEADS AND PLACE STOCK IN POT
COMBINE WITH ROUX/ONION/GARLIC. ADD TOMATOES,BAY LEAVES;SIMMER 45MINS.
ADD SEAFOOD SEASONING AND SLICED ORKA-TASTE ADD SALT/PEPPER. SIMMER 5 MINUTES COMBINE WITH GUMBO FILE...
BRING TO BOIL ADD SHRIMP CRABMEAT AND OYSTERS TO THE POT.
READY TO SERVE OVER RICE.