SHRIMP
CREOLE
2 servings |
| INGREDIENTS |
| 1/2
pound fresh shrimp, peeled, deveined and washed |
1/2
teaspoon sugar |
| 1
bay leaf |
1
small piece of bell pepper, cut fine |
| 1/4
lemon |
1/8
teaspoon sweet basil |
| 1
- 1/2 cups water |
pinch
nutmeg |
| 1
- 1/2 tablespoons cooking oil |
1
small piece of bayleaf |
| 1
small onion, chopped |
1/8
teaspoon red pepper |
| 1
clove garlic, mashed |
1/2
teaspoon cornstarch |
| 1
cup whole tomatoes, fresh or canned |
A
small amount of green onion |
| 1/2
cup tomato sauce |
Liquid
from boiled shrimp |
| INSTRUCTIONS |
In
a stew pan, add water, salt, bay leaf, lemon and
shrimp. Cook over medium heat. When water comes
to a boil, cover and cook 5 minutes. Drain and reserve
liquid.
Saute onion and garlic in oil until tender. Add
tomatoes, shrimp broth, sugar, and bell pepper,
reduce heat and simmer 15 minutes. Add sweet basil,
nutmeg, red pepper and salt to taste. Cook a few
minutes more.
Make a paste with corn starch and 2 tablespoons
water. Stir it into the sauce; stir and cook until
it thickens. When ready to serve, add the boiled
shrimp, parsley and green onion. Serve with cooked
rice. |
| COOKING
TIP: For improved flavor, cook shrimp, and
make sauce, but do not add shrimp to sauce until
ready to serve, chill. Be a guest. |
