| 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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