Shrimp creole #05

8 Servings

Ingredients

Quantity Ingredient
¼ pounds Butter
1 cup Chopped green pepper
1 cup Chopped onion
1 cup Diced celery
1 cup Diced shallots
2 cups Chopped canned tomatoes
1 cup Tomato puree or
2 tablespoons Tomato paste
2 Bay leaves
3 pounds Peeled & deveined shrimp
1 ounce Lemon juice
Salt; pepper & cayenne pepper to taste
2 ounces Cornstarch

Directions

Melt butter; saut‚ peppers, onions, celery, shallots for 5 minutes. Add tomatoes, tomato puree or paste, bay leaves; simmer 15 minutes. Add shrimp and simmer an additional 15 minutes. Dissolve cornstarch in 1 pint cold water, add and simmer 5 more minutes. Add lemon juice, salt and pepper to taste. Add pinch of cayenne, simmer 15 minutes. Serve over steamed rice or with creamed potatoes. Serves 8.

THE COURT OF TWO SISTERS REST.

FRENCH QUARTER

NEW ORLEANS, LA

From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .

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