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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 8 |
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This recipe is very versatile. It can be used as an appetizer or as an entree'. It will serve 8 as an appetizer or 4 as an entree'. Another great recipe from the New Orleans cookbook Jambalaya . Ingredients:
8 tablespoons butter |
1 cup finely chopped green onion |
1/2 cup finely chopped celery (use inside stalks) |
1/4 cup finely chopped fresh parsley |
1/3 cup finely chopped green pepper |
1 tablespoon pureed garlic |
1 teaspoon salt |
1 teaspoon pepper |
1/8 teaspoon cayenne pepper |
1 tablespoon worcestershire sauce |
1 tablespoon cornstarch |
1/4 cup dry white wine |
3 lbs raw shrimp, peeled and deveined |
Directions:
1. In large covered skillet, slowly melt butter over medium-low heat.
2. Add vegetables, garlic puree' salt, pepper, cayenne pepper and Worcestershire sauce.
3. Simmer for approximately 30 minutes or until vegetables are soft, stirring occasionally.
4. Dissolve cornstarch in wine.
5. Blend mixture into vegetables.
6. Add shrimp, cover and simmer 5 to 10 minutes.
7. Serve immediately.
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