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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: PatiBob who wrote (147213)	6/27/2007 7:07:14 PM
From: sandintoes	Respond to of 225578

Yes, I would love it, thanks...

To: PatiBob who wrote (147213)	6/27/2007 7:10:50 PM
From: sandintoes	Read Replies (1) \| Respond to of 225578

Wouldn't you know I found it. I guess I just didn't go back far enough..Thank you!!!!!! 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