| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Seafood |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 1/4 |
c |
Onion, chopped |
| 1/4 |
c |
Red pepper, chopped |
| 1 |
cl |
Garlic, minced |
| 1 |
cn |
Tomatoes (16 oz.) |
| 1 |
ts |
Basil |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
White pepper |
| 3 |
ts |
Cornstarch |
| 2 |
tb |
Cold water |
| 1/2 |
lb |
Fresh shrimp OR |
| 1/2 |
lb |
Frozen shrimp, thawed |
| 1/2 |
lb |
Fresh crab OR |
| 1/2 |
lb |
Frozen crab, thawed |
| 2 |
c |
Peppery rice |
INSTRUCTIONS
Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook
Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine
cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir
until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and
simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top
of rice. Serves 4.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright 1990
SHARED BY: Jim Bodle 2/93
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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