Title: Shrimp Creole - New Orleans
Categories: Ethnic, Main course, Rices, Seafood, Shrimp
Yield: 8 Servings

1/4 lb Butter
1 c Onion; chopped
1 c Shallots; diced
1 c Tomato puree OR
2 tb Tomato paste
1 oz Lemon juice
2 oz Cornstarch
1 c Celery; diced
1 c Green pepper; chopped
2 c Canned tomatoes; chopped
2 Bay leaves
3 lb Shrimp; peeled & deveined
Salt; pepper and cayenne
-pepper, to taste

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 on Apr 20,
1998