Name: Pat's Shrimp Creole
Ingredients: 6 tb Butter; 2 c Coarsely chopped onion; 2 c Coarsely chopped celery; 2 c Coarsely chopped Green or; Red bell pepper; 1 c Tomato puree; 6 Fresh tomato, peeled; 3 Bay leaves; 1/4 ts Oregano; Pinch of thyme; Creole Seafood Seasoning; (See MM#: 9239); 2 c Seafood stock; (See MM#: 9241); 1/4 c Butter; 2 c Coarsely chopped onion; 1 tb Brown sugar; 2 c Coarsely chopped celery; 2 c Coarsely chopped Green or; Red bell pepper; 60 Large fresh shrimp, peeled; And deveined; Streamed rice or jambalaya

The idea of being on fire for Christ will strike some people as dangerous emotionalism. 'Surely,' they will say, 'We are not meant to go to extremes? You are not asking us to become hot-gospel fanatics?' Well, wait a minute. It depends what you mean. If by 'fanaticism' you really mean 'wholeheartedness,' then Christianity is a fanatical religion and every Christian should be a fanatic. But fanaticism is not wholeheartedness, nor is wholeheartedness fanaticism. Fanaticism is an unreasoning and unintelligent wholeheartedness. It is the running away of the heart with the head. At the end of a statement prepared for a conference on science, philosophy and religion at Princeton University in 1940 came these words: 'Commitment without reflection is fanaticism in action; but reflection without commitment is the paralysis of all action.' What Jesus Christ desires and deserves is the reflection which leads to commitment and the commitment which is born of reflection. This is the meaning of wholeheartedness, of being aflame for God.

John Stott

CATEGORY	CUISINE	TAG	YIELD
Seafood	Cajun	Cajun, Seafood	8	Servings

INGREDIENTS

6	tb	Butter
2	c	Coarsely chopped onion
2	c	Coarsely chopped celery
2	c	Coarsely chopped Green or
		Red bell pepper
1	c	Tomato puree
6		Fresh tomato, peeled
3		Bay leaves
1/4	ts	Oregano
		Pinch of thyme
		Creole Seafood Seasoning
		(See MM#: 9239)
2	c	Seafood stock
		(See MM#: 9241)
1/4	c	Butter
2	c	Coarsely chopped onion
1	tb	Brown sugar
2	c	Coarsely chopped celery
2	c	Coarsely chopped Green or
		Red bell pepper
60		Large fresh shrimp, peeled
		And deveined
		Streamed rice or jambalaya

INSTRUCTIONS

Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add onion,
celery and pepper and saute 10 minutes. Add tomato puree, tomatoes, bay
leaves, oregano, thyme and seafood seasoning to taste and cook an
additional 10 minutes. Stir in stock and bring to boil. reduce heat and
simmer until sauce begins to thicken, about 45 minutes. remove from heat
and strain; discard vegetables.
Melt remaining butter in large saute pan over medium heat. Add
onion,sprinkle wit sugar and saute until golden brown. Add celery and
pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in
reserved sauce and simmer gently 10 minutes. Add shrimp and cook just until
heated through. Serve immediately over rice or jambalaya.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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