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, .