| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | French | Seafood | 8 | Servings |
INGREDIENTS
| 1/4 | lb | Butter |
| 1 | c | Chopped green pepper |
| 1 | c | Chopped onion |
| 1 | c | Diced celery |
| 1 | c | Diced shallots |
| 2 | c | Chopped canned tomatoes |
| 1 | c | Tomato puree or |
| 2 | tb | Tomato paste |
| 2 | Bay leaves | |
| 3 | lb | Peeled & deveined shrimp |
| 1 | oz | Lemon juice |
| Salt; pepper & cayenne pepper to taste | ||
| 2 | oz | Cornstarch |
INSTRUCTIONS
Melt butter; saut. peppers, onions, celery, shallots for 5 minutes. Add tomatoes, tomato puree or paste, bay leaves; simmer 15 minutes. Add shrimp and simmer an additional 15 minutes. Dissolve cornstarch in 1 pint cold water, add and simmer 5 more minutes. Add lemon juice, salt and pepper to taste. Add pinch of cayenne, simmer 15 minutes. Serve over steamed rice or with creamed potatoes. Serves 8. THE COURT OF TWO SISTERS REST. FRENCH QUARTER NEW ORLEANS, LA From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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