COMMENT:
For as long as I can remember, Mama cooked this dish for us when
we were growing up. I never knew of another spaghetti sauce that
included a roux, but I guess that's what made this one special.
Using pancake mix in place of flour gave the roux its Cajun flavor
but certainly with a different twist. We craved it back then and
we still love it today. Even though Mama is no longer with us, she
taught us everything in her own special way, and I think of her
every time I cook this dish. - Carol Benoit, Morgan City.
INGREDIENTS:
- 5 pounds (50-60 count) shrimp peeled and de-veined
- 1/2 cup vegetable oil
- 1/2 cup pancake mix
- 2 cups chopped onions
- 1/4 cup chopped bell pepper
- 1 tbsp minced garlic
- 1 (10-ounce) can Rotel tomatoes
- 2 (6-ounce) cans tomato paste
- 2 tbsps Worcestershire Sauce
- 5 cups water
- 1 tsp celery salt
- 1 tsp salt
- black pepper
- 1 cup sliced green onions
- 1/4 cup chopped parsley
- 1 (16-ounce) package spaghetti, cooked
METHOD:
In a 2-gallon stock pot, heat oil over medium-high heat. Add pancake
mix and, using a wire whisk, stir until dark brown roux is achieved.
Add onions, bell pepper and garlic. Sauté 3-5 minutes or
until vegetables are wilted. Add Rotel and tomato paste, blending
well into the roux mixture. Cook 2-3 minutes, stirring occasionally.
Add Worcestershire Sauce and water. Blend well to create a slightly
thickened tomato sauce. Bring to a rolling boil, reduce to simmer
and add half of the shrimp. Bring back to simmer and stirring occasionally,
cook 30-45 minutes. Season the sauce to taste using celery salt,
salt and pepper. Add green onions, parsley and the remaining shrimp.
Cook 5-10 minutes longer and serve over hot spaghetti.
Mama's Shrimp Spaghetti - (Something
New)
PREP TIME: 1 Hour
SERVES: 8
INGREDIENTS:
- 5 pounds (50-60 count) shrimp, peeled and de-veined
- 1/4 cup vegetable oil
- 1/2 cup pancake mix
- 2 cups chopped onions
- 1/4 cup chopped bell pepper
- 1 tbsp minced garlic
- 1 (10-ounce) can Rotel tomatoes
- 2 (6-ounce) cans tomato paste, no salt added
- 2 tbsps Worcestershire Sauce
- 5 cups water
- 1/2 tsp celery salt
- salt substitute
- black pepper
- 1 cup sliced green onions
- 1/4 cup chopped parsley
- 1 (16-ounce) package spaghetti, cooked
METHOD:
In a 2-gallon stock pot, heat oil over medium-high heat. Add 1/4
cup pancake mix and, using a wire whisk, stir until dark brown roux
is achieved. Add remaining mix to roux and continue to stir until
well blended. Add onions, bell pepper and garlic. Sauté 3-5
minutes or until vegetables are wilted. Add Rotel and tomato paste,
blending well into the roux mixture. Cook 2-3 minutes, stirring
occasionally. Add Worcestershire Sauce and water. Blend well to
create a slightly thickened tomato sauce. Bring to a rolling boil,
reduce to simmer and add half of the shrimp. Bring back to simmer
and, stirring occasionally, cook 30-45 minutes. Season the sauce
to taste using celery salt, salt substitute and pepper. Add green
onions, parsley and the remaining shrimp. Cook 5-10 minutes longer
and serve over hot spaghetti. |
