Shrimp Creole #08

8 Servings

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Shrimp Creole #08 Ingredients

2 tb Butter	1 c Canned crushed Italian
2 lb Shrimp; shelled and deveined	3 tb Tomato paste
Salt and pepper to taste	1 1/2 c Bottled clam juice
4 1/2 c Creole sauce base; heated	1/2 ts Cayenne pepper
Rice	1/2 ts Pepper
3 tb Chopped fresh parsley	1/2 ts Paprika
CREOLE SAUCE	1/2 ts Thyme
4 tb Butter	1 tb Honey
1 c Chopped onion	2 Bay leaves
2 ts Finely minced garlic	1/2 ts Oregano
1 c Celery; cut in 1 1/2"	1/2 ts Tabasco
1 c Chopped green pepper	Salt to taste

Instructions for Shrimp Creole #08

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 Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized