| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Louisiana, Shrimp, Main dish, Shrimpst, Creole | 8 | Servings | ||
INGREDIENTS
| 1/4 | lb | Butter |
| 1 | c | Chopped green peppers |
| 1 | c | Chopped onions |
| 1 | c | Diced celery |
| 1 | c | Diced shallots |
| 2 | c | Chopped canned tomatoes |
| 1 | c | Tomato puree OR 1 Tablespoon tomato paste |
| 2 | Bay leaves | |
| 3 | lb | Peeled and deveined shrimp |
| 2 | Ounces cornstarch | |
| 1 | pt | Cold water |
| 1 | Ounce lemon juice | |
| Salt | ||
| Pepper | ||
| Cayenne |
INSTRUCTIONS
Melt the butter and saute the peppers, onions, celery and shallots for 5 minutes. Add the tomatoes and tomato puree or paste and bay leaves, and simmer for 15 minutes. Add the shrimp and simmer for an additional 15 minutes. Dissolve the cornstarch in the cold water; add to the pan and simmer for 5 minutes. Add the lemon juice, salt and pepper to taste and a pinch of cayenne. Simmer for 15 minutes more. Serve over steamed rice or creamed potatoes. Serves 8. [ The Legends of Loiusiana Cookbook; Sheila Ainbinder; ISBN 0-671-71817-1 ] Posted to recipelu-digest by GramWag <GramWag@aol.com> on Mar 18, 1998
A Message from our Provider:
“It’s not how you start, it’s how you finish that counts”