Name: Shrimp Marengo
Yield: About 8 servings
Cuisine: United States
Ingredients: 3½ pounds raw shrimp, shelled and deveined; Chicken Stock; 2 green peppers, seeded and cut into large cubes; 3 or 4 drops of Tabasco; 1 tablespoon sugar; ¼ teaspoon freshly ground pepper; 1 tablespoon salt; 1 bay leaf; 1¼ teaspoons crumbled dried basil; 1½ teaspoons crumbled dried rosemary; 1 cup chopped celery; 1 pound mushrooms, sliced; Italian-style plum tomatoes; 1 can (6 ounces) tomato paste; 1 teaspoon monosodium glutamate; 1 cup chopped onions; ½ pound sliced lean bacon, diced; 2 garlic cloves, finely minced

Preparation info

About
8
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

½ pound sliced lean bacon, diced
2 garlic cloves, finely minced
1 cup

Method

Sauté the bacon in a large skillet or Dutch oven until crisp. Remove and reserve.
Add garlic and onions to bacon drippings and sauté until tender and golden but not browned. Add celery and mushrooms and cook for five minutes.
Return bacon to skillet. Add tomatoes, tomato paste, monosodium glutamate, rosemary, basil, bay leaf, salt, p

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Shrimp Marengo

Ingredients

Method

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