CIM Spring Recipe Contest--- HUNGARIAN PORK & SHRIMP - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

4.28.04

CIM Spring Recipe Contest--- HUNGARIAN PORK & SHRIMP

 HUNGARIAN PORK & SHRIMP

Recipe by finalist:

Cheryl Ridenour

 

1 Harris Teeter "peppered" pork tenderloin (excess fat trimmed off the loin)

2 tb oil (preferably olive oil, so it wont burn)

2 tb butter

1/2 sm onion chopped very very small

1 tb Hungarian paprika

1 tb flour

1 ¼ c. beef stock

5 tb sherry

1 tsp tomato paste

salt pepper

½ c sour cream

12 Harris Teeter "Tiger Easy Peel" SHRIMP (already lightly cooked)(sz 31-40)

 

CUT PORK INTO 1 ½ INCH SQUARES, FRY QUICKLY IN SOME OF THE OIL AND BUTTER TO THE BROWNING POINT, REMOVE PORK AND DRAIN ON PAPER TOWEL.

FRY ONION AND PAPRIKA IN REMAINING FAT. BLEND IN THE FLOUR AND COOK FOR ONE MORE MINUTE.

REMOVE PAN FROM HEAT AND SLOWLY STIR IN THE BEEF STOCK (A LITTLE AT A TIME)

RETURN MEAT TO PAN, SEASON WITH A LITTLE MORE PEPPER IF DESIRED, AND JUST BEFORE SERVING…..

STIR IN SOUR CREAM and SHRIMP (Make sure to NOT overcook the shrimp)

SERVE with WHITE RICE.

SERVES 4 PEOPLE

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