- By Helen Wiscowski, Ocean Glen, CA
4 ounces (1 stick) unsalted butter
1/2 cup flour
2 cups chopped yellow onions
1 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons "The Best Hot Barbeque Sauce You'll Ever Taste"
2 teaspoons minced garlic
1 cup water
2 bay leaves
1 cup peeled, chopped tomatoes
2 tablespoons dry sherry, or dry white wine
2 tablespoons fresh chopped parsley
2 teaspoons fresh chopped thyme
1 1/2 pounds shrimp, peeled
3 tablespoons chopped green onions
4 cups steamed long grain white rice
4 minutes. Add the garlic, and cook, stirring, for 1 minute. Add the water and stir well. Add the barbecue sauce, and bay leaves, and reduce the heat to medium. Add the tomatoes, sherry, parsley, and thyme, and cook, stirring, for 5 minutes.
4 minutes. Add the shrimp and cook just until they curl and turn pink, about 3 to 4 minutes. Add the green onions and cook for 2 minutes. Remove from the heat. Remove and discard the bay leaves. Serve hot over steamed rice.
Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, barbecue sauce, sour cream, salt, and pepper.
20 to 30 minutes until browned on top.
Prep Time: 45 minutes
Yield: 6 servings