Tonight we're having Shrimp Creole. I've got some shrimp in the freezer that needs to be cooked before it goes bad. We usually buy 25 to 30 lbs at a time and freeze in separate containers (shell on). As a lagniappe, we'll have some stuffed peppers and greens.
Shrimp Creole
2 tbs butter
1 c. chopped onions
1 c. diced green onions
1 c. tomato puree
1 oz. lemon juice
2 oz. corn starch
1 c. chopped green peppers
1 c. diced celery
2 c. chopped canned tomatoes
2 - 3 whole bay leaves
3 lbs peeled & deveined shrimp (raw)
salt, black pepper, cayenne
Melt butter, saute pepper, onions, celery for 5 minutes, add tomato puree and bay leaves, simmer 15 minutes. Add shrimp and simmer 15 minutes, dissolve cornstarch in 1 pint water, add and simmer 5 minutes. Ass lemon juice, salt and pepper to taste, add pinch (approx 1/4 tsp) cayenne, simmer 15 minutes. Serve over rice or creamed potatoes. Don't forget to remove the bay leaves before serving.
Stuffed Japs
24 whole jalepenoes halved and seeded
1 lb crab claw meat (crumble with fingers)
2 lbs small cooked shrimp, chopped
1 1/2 bunches green onions chopped well
2 bags pork rinds, crushed fine
1 1/2 sticks butter melted
2 pkgs cream cheese (squishy)
1/4 to 1/2 tsp cayenne no more, no less
In a large bowl, combine all ingred. working in cream cheese with hands. Stuff peppers, dip in egg and pork rinds. Fry in hot oil until golden brown, usually 6 minutes.
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