Haitian shrimp

Yield: 6 servings

Measure Ingredient
2 tablespoons Unsalted butter
2 tablespoons Olive oil
3 \N 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,
\N \N 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 \N Servings Cooked white or yellow rice; hot

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@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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