| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Cajun |
Beyond, Biscuits, Newsletter |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter; up to 2 |
| 1/2 |
md |
Onion; diced |
| 1 |
|
Clove garlic; minced, up to 2 |
| 1 |
|
Red or green bell pepper; diced |
| 1 |
|
Stalk celery; sliced |
| 1 |
cn |
Stewed tomatoes; (14 oz) |
| 1/4 |
c |
White wine |
| 2 |
dr |
Tabasco sauce; or to taste, up to 3 |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Coarsely ground black pepper |
| 1/2 |
ts |
Celery seed |
| 1 |
ts |
Thyme |
| 1 1/2 |
tb |
Parsley |
| 1 |
lb |
Shrimp; shelled & deveined |
INSTRUCTIONS
Melt butter in a large skillet and saute vegetables until soft. Add
tomatoes, wine, Tabasco, and seasonings. Simmer over low heat, stirring
occasionally for about 45 minutes. Add shrimp and cook until shrimp are
pink, about 5 to 10 minutes.
Serve with pasta. Serves 2 to 3
Busted by Barb; Beyond Biscuits Newsletter Issue 28 by
southernfood-admin@list.miningco.com on behalf of
Recipe by: The Pasta Machine Cookbook - Donna German
Posted to MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 14,
1998
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