Shrimp creole #08

8 Servings

Ingredients

Quantity Ingredient
2 tablespoons Butter
2 pounds Shrimp; shelled and deveined
Salt and pepper to taste
4½ cup Creole sauce base; heated (see below)
Rice
3 tablespoons Chopped fresh parsley
4 tablespoons Butter
1 cup Chopped onion
2 teaspoons Finely minced garlic
1 cup Celery; cut in 1 1/2\" julienne
1 cup Chopped green pepper
1 cup Canned crushed Italian tomatoes
3 tablespoons Tomato paste
1½ cup Bottled clam juice
½ teaspoon Cayenne pepper
½ teaspoon Pepper
½ teaspoon Paprika
½ teaspoon Thyme
1 tablespoon Honey
2 Bay leaves
½ teaspoon Oregano
½ teaspoon Tabasco
Salt to taste

Directions

CREOLE SAUCE

From: Lindsay McSweeney <Deurmyer@...> Date: Fri, 2 Aug 1996 22:38:56 UT This is from a Pierre Franey book and is great: Melt butter in a large frying pan over high heat. Add shrimp and salt and pepper and cook, stirring for 1 minute. Add the hot Creole Sauce and cook, stirring for 2 minutes, or until the shrimp turns pink.

Serve over rice and top with parsley.

Creole Sauce: Melt butter in a sauce pan. Add the onion, garlic, celery, and green pepper. Cook and stir for 5 minutes over medium heat. Add the tomatoes, tomato paste, and clam juice. Stir well, and add all the remaining ingredients. Bring to a boil, lower the heat, and simmer for about 15 minutes stirring occasionally. Remove the thyme and bay leaves before serving. Refrigerate or freeze to remove fat, if desired.

EAT-L Digest 1 August 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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