| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Italian |
Seafood |
8 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 2 |
lb |
Shrimp; shelled and deveined |
|
|
Salt and pepper to taste |
| 4 1/2 |
c |
Creole sauce base; heated (see below) |
|
|
Rice |
| 3 |
tb |
Chopped fresh parsley |
| 4 |
tb |
Butter |
| 1 |
c |
Chopped onion |
| 2 |
ts |
Finely minced garlic |
| 1 |
c |
Celery; cut in 1 1/2" julienne |
| 1 |
c |
Chopped green pepper |
| 1 |
c |
Canned crushed Italian tomatoes |
| 3 |
tb |
Tomato paste |
| 1 1/2 |
c |
Bottled clam juice |
| 1/2 |
ts |
Cayenne pepper |
| 1/2 |
ts |
Pepper |
| 1/2 |
ts |
Paprika |
| 1/2 |
ts |
Thyme |
| 1 |
tb |
Honey |
| 2 |
|
Bay leaves |
| 1/2 |
ts |
Oregano |
| 1/2 |
ts |
Tabasco |
|
|
Salt to taste |
INSTRUCTIONS
CREOLE SAUCE
From: Lindsay McSweeney <Deurmyer@MSN.COM>
Date: Fri, 2 Aug 1996 22:38:56 UT
This is from a Pierre Franey book and is great:
Melt butter in a large frying pan over high heat. Add shrimp and salt and
pepper and cook, stirring for 1 minute. Add the hot Creole Sauce and cook,
stirring for 2 minutes, or until the shrimp turns pink.
Serve over rice and top with parsley.
Creole Sauce: Melt butter in a sauce pan. Add the onion, garlic, celery,
and green pepper. Cook and stir for 5 minutes over medium heat. Add the
tomatoes, tomato paste, and clam juice. Stir well, and add all the
remaining ingredients. Bring to a boil, lower the heat, and simmer for
about 15 minutes stirring occasionally. Remove the thyme and bay leaves
before serving. Refrigerate or freeze to remove fat, if desired.
EAT-L Digest 1 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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