| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | New Orleans | Ethnic, Main course, Rices, Seafood, Shrimp | 8 | Servings |
INGREDIENTS
| 1/4 | lb | Butter |
| 1 | c | Onion; chopped |
| 1 | c | Shallots; diced |
| 1 | c | Tomato puree OR |
| 2 | tb | Tomato paste |
| 1 | oz | Lemon juice |
| 2 | oz | Cornstarch |
| 1 | c | Celery; diced |
| 1 | c | Green pepper; chopped |
| 2 | c | Canned tomatoes; chopped |
| 2 | Bay leaves | |
| 3 | lb | Shrimp; peeled & deveined |
| Salt; pepper and cayenne pepper, to taste |
INSTRUCTIONS
Melt butter, saute pepper, onions, celery, shallots for 5 minutes, add tomato puree or paste, bay leaves, and simmer for 15 minutes. Add shrimp and simmer for 15 minutes more, dissolve cornstarch in 1 pint water, add and simmer 5 mins.. Add lemon juice, salt and pepper to taste, add pinch of cayenne, simmer 15 minutes. Serve over steamed rice or with creamed potatoes. Recipe by: New Orleans simmer Posted to MC-Recipe Digest by Ed Griffin <[email protected]> on Apr 20, 1998
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