Sauteed Gulf Shrimp with Tomatoes
3 Tomatoes, peeled, seeded 2/3 cup creme fraiche (Recipe follows)
2 tablespoons butter Rice
12 jumbo shrimp, peeled, Salt, white pepper, Tabasco, horseradish to
deveined, and patted dry taste, and 1 teaspoon White Wine Worcestershire
3 tablespoons minced shallots
2 tablespoons dry white wine
Spread the tomato in the bottom of 2 ramekins reserving some tomato for garnish. In a skillet heated to medium high, melt the butter and add the shrimp. Cook them about one minute, or just until they turn pink. Add the shallots, wine and salt and pepper to taste. Cover and cook for 3 minutes. Add the cream and bring the mixture to a boil simmering for 1 minute. Remove the shrimp with a slotted spoon and set aside. Continue simmering the mixture until it thickens and add the chives, horseradish (about ½ tsp.), Tabasco, and Worcestershire. Place a mound of rice atop the tomatoes in the middle of each ramekin. Arrange the shrimp around the rice and pour the sauce over the rice and shrimp. Garnish with a few dollops of the reserved tomatoes and serve. Serves 2.
Note: Serve with green salad and sauteed squash.
Creme fraiche is made by placing 2 tablespoons of buttermilk in one cup of cream and allowing it to sit at room temperature for 8 hours (it sometimes takes longer to thicken). The cream fraiche not used may be refrigerated and kept indefinitely. While it takes longer, it is worth the trouble.
2 cups blueberries
3 tablespoons sour cream
2 tablespoons brown sugar
Whipped cream for topping
Mix the first three ingredients together. Place in serving dishes, top with whipped cream and serve.
Prepared by Thomas and Ramona Avant of Gulf Coast Blueberries east of DeRidder. Call 337-462-6501.