| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
Cajun |
Cajun, Seafood |
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Cooked shrimp or other seafood |
| 2 |
tb |
Butter |
| 1/4 |
c |
Dry White wine |
|
|
Salt and pepper; To taste |
|
|
Cayenne; To taste |
| 3 |
|
Hard boiled eggs; Diced |
|
|
Hot cooked rice |
| 2 |
tb |
Butter |
| 1/4 |
|
Onion; Chopped |
| 1 |
|
Clove Garlic; Minced |
| 6 |
|
Green onion; Shredded |
| 1 1/2 |
c |
Canned tomatoes |
| 1/3 |
ts |
Salt |
| 1/2 |
|
Green pepper; Chopped |
| 1/4 |
ts |
Cayenne |
| 1/2 |
|
Bay leaf |
| 1 |
tb |
Dry Sherry |
| 1 |
pn |
Thyme |
| 1/4 |
c |
Chili sauce |
| 1 |
ts |
Parsley; Chopped |
| 2 |
tb |
Cooked ham; Diced |
| 1 |
ts |
Sugar |
| 1/2 |
c |
Mushrooms |
INSTRUCTIONS
FOR SAUCE
1. Melt 2 Tbsp butter in skillet. Add the seafood. Stir and cook over high
heat for about 2 minutes.
2. Add 2 cups Creole Sauce (below) and white wine. Simmer the shrimp
covered for about 5 minutes. Add salt and pepper, cayenne and eggs.
3. Serve over hot rice.
********Creole Sauce*********
1. Melt 2 Tbsp butter over low heat. Add onion, garlic, and green onion;
cook uncovered for about 2 minutes. Add remaining ingredients and cook
until sauce is thick, stirring occasionally (about 50 minutes).
Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898
<Rodeo46898@aol.com> on Dec 28, 1997
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