| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
8 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh shrimp; raw |
| 2 |
tb |
Lemon juice |
| 2 |
tb |
Worcestershire sauce |
| 2 |
ts |
Salt |
| 3 |
tb |
Butter |
| 1 |
md |
Onion; chopped |
| 1/2 |
|
Green pepper; chopped |
| 1/2 |
c |
Celery; chopped |
| 1 |
|
Clove garlic; minced |
| 2 |
tb |
Flour |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Pepper |
| 2 |
ds |
Tabasco sauce |
| 2 1/2 |
c |
Tomatoes |
| 8 |
oz |
Tomato sauce |
INSTRUCTIONS
Shell shrimp; sprinkle with lemon juice, Worcestershire sauce, and 1
teaspoon salt. Melt butter in a large frying pan; add onions, green pepper,
celery and garlic Saute about 5 minutes. Add other ingredients, except
shrimp mixture, and cook covered over low heat about 20 minutes. Add
seasoned shrimp; cover and cook about 5 more minutes.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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