| 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
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