Haitian shrimp
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Unsalted butter |
| 2 | tablespoons | Olive oil |
| 3 | Garlic cloves; minced | |
| 1 | small | Celery rib; finely chopped |
| 1 | small | Carrot; finely chopped |
| ½ | small | Onion; finely chopped |
| 2 | larges | Ripe tomatoes; peeled, seeded, |
| And chopped | ||
| ¼ | teaspoon | Cayenne pepper |
| ½ | small | Bunch Flat-leaf parsley; leaves only, finely chopped |
| ½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Freshly-ground black pepper |
| 2 | pounds | Medium-size raw shrimp; peeled and deveined |
| ¼ | cup | White wine |
| 6 | Servings Cooked white or yellow rice; hot | |
Directions
In a large skillet, heat the butter and the olive oil over low heat. Add the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley, sugar, salt, and black pepper. Cover the pan and raise the heat to medium-low. Simmer the mixture for about 5 minutes, until the vegetables are tender. Add the shrimp, cover the pan and cook for 3 minutes. Add the wine and the remaining parsley and stir until the liquid comes to a bare simmer. Remove from the heat and serve, accompanied by white or yellow rice. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6234 broadcast 04-03-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
04-16-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.