BOILED SHRIMP FOR SHRIMP LOUISVILLE

R3A2 Version of The Day Before Cookbook's

BOILED SHRIMP for SHRIMP LOUISVILLE
 

     In a pot large enough to hold the broth and 2 lbs shrimp,
     bring to a boil
6 stalks celery, including leaves, chopped coarsely,
2 bay leaf
4 peppercorns
2 tsp salt
2 c. cold water
     Add
2 lb. unpeeled raw shrimp
     
Cover and bring to a boil again (this takes a few minutes, maybe 5 or more?) then lower heat to simmer, still covered, for 3 minutes or until the shrimp are pink - but NO MORE.  Longer cooking toughens them.
 
Remove pot from heat, uncover, cool.  Remove shrimp from stock, but reserve stock.  Peel and devein, then return to stock.  Use right away or cover and refrigerate to use later or the next
day.

       First made in the 1970s; 12/29/00, 5/30/11, 3/31/12 rjm
 

ALMOND MACAROONS (PASSOVER)

R3A2 RECIPE FOR BECKY EISENBERG'S ODENSE-BRAND ALMOND PASTE
PESACH ALMOND MACAROONS

7 oz tube of almond paste, cut into < 1" sections
2 egg whites
1/3 c. sugar (original was 1/2 but that's too much)

     Put everything in Cuisinart. Pulse a few times to chop up the paste and then switch to continuous ON until uniform, maybe as much as 60 seconds or more.

     Drop by spoonfuls on cookie sheet lined with brown paper or
parchment and bake at 325 for ~30 minutes.  The maccaroons will spread but you can always cut them apart.

     Makes one batch (alas).  Store airtight for a few days or,
even better, use promptly.  They may harden - or soften -
otherwise.

PS  Odense-brand may not be KFP.  If that matters, maybe just try pre-grinding 7 oz. of blanched almonds with some sugar and maybe an extra egg white, then add more sugar and egg whites to make a loose enough mixture for cookies.


                                             rjm 4/19/08, 3/30/12
    

SHRIMP LOUISVILLE

For a one-sheet PDF version of the R3A2 version of The Day Before Cookbook's Shrimp Louisville, please click here.
For a recipe for boiling raw shrimp, rather than using pre-cooked, click here.

rjm 3/30/12 rev 8/31/12

MATZO CRUNCH

For a one-sheet PDF of the R3A2 Matzo Crunch recipe, please click here.