Title: Shrimp Creole #08
Categories: Seafood
Yield: 8 Servings

2 tb Butter
2 lb Shrimp; shelled and deveined
Salt and pepper to taste
4 1/2 c Creole sauce base; heated
-(see below)
Rice
3 tb Chopped fresh parsley

--------------------------------CREOLE SAUCE--------------------------------
4 tb Butter
1 c Chopped onion
2 ts Finely minced garlic
1 c Celery; cut in 1 1/2"
-julienne
1 c Chopped green pepper
1 c Canned crushed Italian
-tomatoes
3 tb Tomato paste
1 1/2 c Bottled clam juice
1/2 ts Cayenne pepper
1/2 ts Pepper
1/2 ts Paprika
1/2 ts Thyme
1 tb Honey
2 Bay leaves
1/2 ts Oregano
1/2 ts Tabasco
Salt to taste

From: Lindsay McSweeney

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,
http://www.erols.com/hosey.