I'm sure they do...I just found an old recipe Pati posted on 1/14/2001, but it is worth repeating for those who may not have been on the thread then...And oh by the way, for those who may not know, Pati is a true Cajun, so she knows what she is talking about!
To: Ga Peach who wrote () 1/14/2001 2:06:58 PM
From: PatiBob Read Replies (1) of 19064
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.
PB |
