Name: Haitian Shrimp
Ingredients: 2 tb Unsalted butter; 2 tb Olive oil; 3 Garlic cloves; minced; 1 sm Celery rib; finely chopped; 1 sm Carrot; finely chopped; 1/2 sm Onion; finely chopped; 2 lg Ripe tomatoes; peeled, seeded,; And chopped; 1/4 ts Cayenne pepper; 1/2 sm Bunch Flat-leaf parsley; leaves only, finely chopped; 1/2 ts Sugar; 1/2 ts Salt; 1/4 ts Freshly-ground black pepper; 2 lb Medium-size raw shrimp; peeled and deveined; 1/4 c White wine; 6 Servings Cooked white or yellow rice; hot

God seeks and values the gifts we bring Him – gifts of praise, thanksgiving, service, and material offerings. In all such giving at the altar we enter into the highest experiences of fellowship. But the gift is acceptable to God in the measure to which the one who offers it is in fellowship with Him in character and conduct; and the test of this is in our relationships with our fellow men. We are thus charged to postpone giving to God until right relationships are established with others. Could the neglect of this be the explanation of the barrenness of our worship? (Matt. 5:24)

G. Campbell Morgan

CATEGORY	CUISINE	TAG	YIELD
Grains	Haitian	Toohot04	6	servings

INGREDIENTS

2	tb	Unsalted butter
2	tb	Olive oil
3		Garlic cloves; minced
1	sm	Celery rib; finely chopped
1	sm	Carrot; finely chopped
1/2	sm	Onion; finely chopped
2	lg	Ripe tomatoes; peeled, seeded,
		And chopped
1/4	ts	Cayenne pepper
1/2	sm	Bunch Flat-leaf parsley; leaves only, finely chopped
1/2	ts	Sugar
1/2	ts	Salt
1/4	ts	Freshly-ground black pepper
2	lb	Medium-size raw shrimp; peeled and deveined
1/4	c	White wine
6		Servings Cooked white or yellow rice; hot

INSTRUCTIONS

In a large skillet, heat the butter and the olive oil over low heat. Add
the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley,
sugar, salt, and black pepper. Cover the pan and raise the heat to
medium-low. Simmer the mixture for about 5 minutes, until the vegetables
are tender. Add the shrimp, cover the pan and cook for 3 minutes. Add the
wine and the remaining parsley and stir until the liquid comes to a bare
simmer. Remove from the heat and serve, accompanied by white or yellow
rice. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6234 broadcast 04-03-1997) 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
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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