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Catholic Recipe: New Orleans Shrimp and Spaghetti


  • 1/2 cup vegetable oil
  • 1/2 cup chopped scallions
  • garlic (optional)
  • 2 pounds shrimp cooked, cleaned, and deveined
  • 2 teaspoons grated lemon peel
  • salt and pepper
  • 1 Tablespoon lemon juice
  • 1/2 cup sliced pitted ripe olives
  • 1/2 pound thin spaghetti, cooked
  • Details

  • Serves: 4-6
  • Prep Time: 1 hour
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 15+
  • Origin:

Preparation time includes waiting for the water to boil for the spaghetti. Serving spaghetti with shrimp is a break from the normal meat sauce. This can be served on meatless Fridays.


Heat vegetable oil in skillet, over medium heat; add scallions and optional garlic (amount of your choice --JGM); cook about 5 minutes. Add shrimp, lemon peel, salt, and pepper. Cook until heated through. Stir in lemon juice. Add olives and spaghetti; mix well. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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