Shrimp creole - new orleans
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Butter |
| 1 | cup | Onion; chopped |
| 1 | cup | Shallots; diced |
| 1 | cup | Tomato puree OR |
| 2 | tablespoons | Tomato paste |
| 1 | ounce | Lemon juice |
| 2 | ounces | Cornstarch |
| 1 | cup | Celery; diced |
| 1 | cup | Green pepper; chopped |
| 2 | cups | Canned tomatoes; chopped |
| 2 | Bay leaves | |
| 3 | pounds | Shrimp; peeled & deveined |
| Salt; pepper and cayenne pepper, to taste | ||
Directions
Melt butter, saute pepper, onions, celery, shallots for 5 minutes, add tomato puree or paste, bay leaves, and simmer for 15 minutes. Add shrimp and simmer for 15 minutes more, dissolve cornstarch in 1 pint water, add and simmer 5 mins.. Add lemon juice, salt and pepper to taste, add pinch of cayenne, simmer 15 minutes. Serve over steamed rice or with creamed potatoes.
Recipe by: New Orleans simmer Posted to MC-Recipe Digest by Ed Griffin <egriff@...> on Apr 20, 1998