| 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
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