Mama's Shrimp Spaghetti - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Mama's Shrimp Spaghetti

Mama's Shrimp Spaghetti
(Something Old)

PREP TIME: 1 Hour SERVES: 8

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 everytime I cook this dish. - Carol Benoit, Morgan City.

INGREDIENTS:

5 pounds (50-60 count) shrimp peeled and deveined

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. Saute 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.

Total Fat: 18gm Calories:640 Carbohydrate: 62gm

Saturated Fat:3gm % Calories from Fat:25 Protein: 57gm

Cholesterol:437mg Fiber: 4gm Sodium: 1634mg

 

MAMA'S SHRIMP SPAGHETTI
(Something New)

PREP TIME: 1 Hour SERVES: 8

INGREDIENTS:

5 pounds (50-60 count) shrimp, peeled and deveined

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. Saute 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.

Total Fat: 7gm Calories:551 Carbohydrate: 61gm

Saturated Fat:1gm % Calories from Fat:12 Protein: 58gm

Cholesterol:437mg Fiber: 4gm Sodium: 929mg

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