Even though we have lived been living in Michigan for nearly ten years, the second time around, I still have a love for down-South cooking. We spent nearly one year in New Orleans and became very endeared to the fish and seafood specialties of the area.
Here is a recipe that I have been making for many years which reminds us of our time spent in that area of the country.
Gather these ingredients to make this dish: coarse salt, 2-3 tablespoons margarine, 2 stalks celery, garlic paste, 1/2 white onion, green onions, 4 tablespoons Worcestershire sauce, sliced lemon, about 20-25 cleaned shrimp, Herbs for Seafood and parsley flakes. White or brown rice as desired to accompany the dish.
I prepare this dish in my Staub cooking pot, which helps add to the flavor of the dish with the built-in cooking technology to the lid.
Prepare the rice for serving as the dish is completed.
To make the dish: Melt the margarine in the Staub cooking pot. Add celery, green onion, white onions, salt to taste and garlic. Cook until soft. Next add, the Worcestershire, Herbs for seafood, lemons, and shrimp. At this point, I cover the dish, reduce the temperature and cook for about 5 minutes before stirring again. Continue to cook until the shrimp is done and top with parsley flakes for presentation over the rice. This dish takes under 30 minutes to prepare and serve. It is very tasty and full of flavor. Staub pots can be purchased at many cooking stores, such as Sur la Table or Williams Sonoma. One-pot cooking is easy, fast and very comforting to serve.
Recently at the International Home and Housewares show, Staub featured many of their new colors and designs for 2017. Here are some of the lovely pots that they featured in Chicago.