-Waldine Van Geffen VGHC42A
1 tbsp Cooking oil
1 Onion, medium, chopped
1 package Green onions, chopped
2 Celery ribs, chopped
1 Bell pepper, sliced thin
2 Garlic cloves, chopped
1 pinch Thyme
3 Bay leaves
1 pinch Cayenne pepper
16 oz Can tomatoes
3 oz Tomato paste
3 lb Shrimp, peeled
6 each Cooked rice servings
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Saute onions, celery, bell pepper, garlic, thyme, cayenne pepper and bay leaves in cooking oil. Add tomatoes and tomato paste; simmer 15 minutes. Add peeled raw shrimp; simmer 10 minutes. Serve over hot rice. From: Masson's Restaurant Francais, New Orleans (wrv)
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