In the day that we stand before our Master and Maker, it will not matter how many people on earth knew our name, how many called us great, and how many considered us fools. It will not matter whether schools and hospitals were named after us, whether our estate was large or small, whether our funeral drew ten thousand or no one. It will not matter what the newspapers or history books said or didn’t say. What will matter is one thing and one thing only – what the Master thinks of us.

Randy Alcorn

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy		Essnce11	6	servings

INGREDIENTS

1 1/2	qt	Shrimp stock
1	c	Coconut milk
4		Red bliss potatoes; diced
2		Corn ears; kernels cut,
		And the cobs reserved
2		Lemongrass stalks; cut 1/2" pieces
1	tb	Crushed red pepper
1/2	lb	Shrimp; tails removed,
		Split lengthwise
3	tb	Chopped cilantro
2	tb	Sliced scallions
		Salt; to taste
		Freshly-ground black pepper; to taste

INSTRUCTIONS

In a large soup pot combine stock, coconut milk, potatoes, corn kernels and
cobs, lemongrass and red pepper. Bring to a boil, reduce heat and simmer 25
minutes. Remove corn cobs and lemongrass. Add shrimp, cilantro and
scallions; adjust seasonings. Simmer until shrimp turn pink, about 5
minutes. This recipe yields 6 to 8 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-090 broadcast 01-28-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
03-21-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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