| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New Orleans | Family/frie, A-ok, Creole/caju | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Shrimp; Peeled and deveined |
| 1 | c | Onion; chopped |
| 1/2 | c | Green bell pepper; chopped |
| 1/2 | c | Oil |
| 1 | cn | (6 oz) tomato sauce |
| 1 | cn | (6 oz) tomato paste |
| 1 | ts | Sugar |
| 1/2 | c | Green onion tops |
| 1/2 | c | Parsley |
| 1 | c | Celery; chopped |
| 3 | c | Water |
| 1 | ds | Salt; to taste |
| 1 | ds | Pepper; to taste |
| 3 | dr | Cayenne; (to taste) |
INSTRUCTIONS
Split shrimp and season with salt, black pepper, and cayenne. Set aside. Heat oil (or oleo) in a heavy pot over medium heat. Cook onions and celery in it until onions are wilted. Add tomato paste and fry another 5 minutes, stirring constantly. Add tomato sauce and 2 cups of water. Cook about 40 minutes or until oil comes to top, stirring occasionally. Use more water if sauce gets too thick. Add shrimp, bell pepper, garlic, sugar, salt, black pepper, and cayenne. Cook 30 minutes or until shrimp are tender. Serve over cooked rice. Sprinkle with chopped onion tops and parsley. NOTES : June was my boss at EPR for many years. She was from New Orleans, a Cajun, and loved good food. This is the very best shrimp creole, I know. Recipe by: June Dossat Posted to recipelu-digest Volume 01 Number 405 by Lou Parris <lbparris@earthlink.net> on Dec 27, 1997
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