| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New Orleans | Seafood, Casseroles, Wrv | 6 | Servings |
INGREDIENTS
| -Waldine Van Geffen VGHC42A | ||
| 1 | tb | Cooking oil |
| 1 | Onion; medium, chopped | |
| 1 | pk | Green onions; chopped |
| 2 | Celery ribs; chopped | |
| 1 | Bell pepper; sliced thin | |
| 2 | Garlic cloves; chopped | |
| 1 | pn | Thyme |
| 3 | Bay leaves | |
| 1 | pn | Cayenne pepper |
| 16 | oz | Can tomatoes |
| 3 | oz | Tomato paste |
| 3 | lb | Shrimp; peeled |
| 6 | x | Cooked rice servings |
INSTRUCTIONS
Saute onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves in cooking oil. Add tomatoes and tomato paste; simmer 15 minutes. Add peeled raw shrimp; simmer 10 minutes. Serve over hot rice. From: Masson's Restaurant Francais, New Orleans (wrv) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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