04-24-2005, 02:55 AM
1/4 pound butter
1 cup chopped green bell pepper
1 cup chopped onions
1 cup diced celery
1 cup diced shallots
2 cups chopped canned tomatoes
1 cup tomato purée or 2 tablespoons tomato paste
3 pounds peeled and de-veined shrimp
2 ounces cornstarch
1 pint cold water
1 ounce lemon juice
Salt
Pepper
Cayenne
2 bay leaves
Melt butter; sauté peppers, onions, celery and shallots for 5 minutes. Add tomato purée or paste and bay leaves, then simmer 15 minutes.
Add shrimp and simmer 15 minutes
Dissolve cornstarch in 1 pint cold water, add and simmer 5 minutes.
Add lemon juice, salt and pepper to taste; add pinch of cayenne, simmer 15 minutes.
Serve over steamed rice or creamed potatoes
1 cup chopped green bell pepper
1 cup chopped onions
1 cup diced celery
1 cup diced shallots
2 cups chopped canned tomatoes
1 cup tomato purée or 2 tablespoons tomato paste
3 pounds peeled and de-veined shrimp
2 ounces cornstarch
1 pint cold water
1 ounce lemon juice
Salt
Pepper
Cayenne
2 bay leaves
Melt butter; sauté peppers, onions, celery and shallots for 5 minutes. Add tomato purée or paste and bay leaves, then simmer 15 minutes.
Add shrimp and simmer 15 minutes
Dissolve cornstarch in 1 pint cold water, add and simmer 5 minutes.
Add lemon juice, salt and pepper to taste; add pinch of cayenne, simmer 15 minutes.
Serve over steamed rice or creamed potatoes