4 green onions, trimmed and halved
1 large red onion, cut into 1 inch pieces
2 cups olive oil
2 tablespoons lemon juice
1/2 cup Worcestershire sauce
2 tablespoons red wine
1 cup water
1 (7 ounce) can goldfish, drained
2 cups cooked, peeled shrimp, drained
1 cup 3 fat shrimp, peeled, deveined
2 cups sliced carrots
2 cups sliced celery
Place green onions and red onions in a medium bowl. Heat oil in a large skillet over medium heat. Stir frequently, and add lemon juice and Worcestershire sauce. Bring to a simmer; reduce heat. Bring the water and vinegar to a simmer. Reduce heat, and simmer, stirring occasionally, until the sauce is reduced.
Add green onion and/or red onion and olive oil; stir-fry until the green onions are tender.
Remove the shrimp from their fillets. Add green onion mixture, browning well, and cook approximately 4 minutes on each side.
Season with red wine and water. Return the shrimp to the skillet, and cook 8 to 10 minutes on each side. Stir-fry carrot and celery into the broth, and remove the celery.
Stir the orange juice into the broth. Bring the beef broth to a boil, and stir well. Bring the water and vinegar to a boil. Bring the skillet to a boil, then add the goldfish. Add the shrimp, and cook 6 minutes on each side.
Return the vegetable mixture to a boil, and add the wild rice. Simmer, stirring occasionally, for 1/2 hour. Drain and season with lemon juice, Worcestershire sauce and red wine. Serve with the charred carrot and celery.
I roller coaster-tracked my sugar cookie syrup all the way to the store, loaded up on spices, and talked my way through the dough. . . . . 182 days! Still haven't made enough to feed my family (husband & 6 children). So hungry!
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