Creole Shrimp
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tsp olive oil
1 1/2 tsp sweet butter or unsalted margarine
1 small onion -- diced
1 stalk celery -- diced
1/2 green bell pepper -- diced
1/2 red bell pepper -- diced
2 cloves garlic -- minced
1 tbsp flour
1 tbsp tomato paste
3 5.5 oz cans Low sodium V-8 juice
4 large Roma tomatoes -- peeled and diced
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp white pepper
1/2 tsp black pepper
1/2 tsp cayenne pepper
1 tbsp chopped fresh parsley
1 tbsp Tabasco sauce
1 tsp sugar
1 tbsp Worcestershire sauce
1 lb shrimp -- peeled and deveined
1 tbsp sweet butter or unsalted margarine
splash white wine
Heat a large sauce pan over medium heat. Saute onion, celery, peppers
and garlic in 1/2 tbsp oil and 1/2 tbsp butter until they they are soft.
Add flour and tomato paste. Season with oregano, thyme, parsley,
cayenne and white and black pepper. Saute until mixture begins to
brown. Stir in Worcestershire sauce, Tabasco and sugar. Stir in V-8
and tomatoes. Reduce heat. Cover and simmer for 1 to 1 1/2 hours.
In a pan over medium heat, melt the remaining butter. Lightly saute the
shrimp until they just start to turn opaque. Splash with white wine
while sauteing. Add the shrimp to the sauce. Cook, uncovered, in the
sauce for 2 minutes. Cover and remove from heat. Let stand for 5
minutes before serving to finish cooking the shrimp and combine the
sauce flavor with the shrimp. Serve over steamed white rice.
NOTE : Instead of 3 cans of V8 and 3 Roma tomatoes, use 1 can of diced
tomatoes.
Janet Wilder
The Road Princess
http://janetwilder.blogspot.com
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