| 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 <egriff@bytethis.com> on Apr 20,
1998
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