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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Willie Mae's Scotch House was devastated by Hurricane Katrina in 2005. It has reopened and the fare is as good as it ever was. The chefs on Yahoo are singing the praises of this dish. If you ever get a chance to go for lunch: Willie Mae's Scotch House at 2401 St. Ann Street New Orleans, LA 70119 Ingredients:
3 tablespoons olive oil |
3 garlic cloves, minced |
3 stalks celery, chopped |
1 large yellow onion, chopped |
1 large green pepper, chopped |
4 green onions, chopped |
1/2 cup tomato paste |
1 cup tomato puree |
2 fresh tomatoes, chopped |
2 russet potatoes |
1 teaspoon cayenne pepper |
salt and pepper |
2 lbs shrimp, uncooked, shelled and deveined |
2 tablespoons fresh parsley, chopped |
Directions:
1. Slice the potatoes lengthwise into quarters, then slice each quarter into 1/2 inch thick slices.
2. In a medium pot, add potatoes and fill with enough cold water to cover the potatoes completely.
3. Place on stove over medium high heat, bring to a boil and cook for 8 minutes until potatoes are slightly tender.
4. Strain water and set aside.
5. In a large sauté pan over a medium high heat add olive oil, celery, onion, green pepper and green onions and cook for about 10 minutes, stirring until vegetables soften.
6. Blend in tomato paste, tomato puree, fresh tomatoes, potatoes, 1 cup water, cayenne and season with salt and pepper to taste.
7. Bring to a boil, reduce heat, and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
8. Add parsley and uncooked, shelled, deveined shrimp and continue to cook over low heat for about 7 minutes, just until shrimp turn pink.
9. Taste and adjust seasonings accordingly.
10. Serve hot over rice.
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