Recipe of the Month

September 2005

Shrimp Creole

Ingredients:
1/2 lemon
4 whole black peppercorns
2 lb shrimp (shelled)
6 slices bacon
2 T Butter
1 clove garlic
1 c onion (diced)
1&1/2 c Chopped red or green peppers
1/4 c chopped parsley
1&1/2 c chopped celery
1 can (1#12oz) tomatoes
1 6 oz tomato paste
1 T lemon juice
1 T sugar
1 t salt
1/2 t pepper
1/2 t red pepper
1 bay leaf
1/2 t thyme
serve/ cooked white rice

Directions:
Bring 1 qt water to boil. Add lemon slices, peppercorn and shrimp. Simmer 3-5 min. Drain shrimp reserving 1 cup liquid. In saucepan sauté bacon until crisp. Remove from pan cool and crumble. To bacon fat add next 6 ingredients, cook about 5 min or until tender. Add reserved liquid, bacon, tomatoes, paste, lemon juice, sugar, salt, pepper, red pepper, bay leaf and thyme. Bring to boil. reduce to simmer-covered-30 minutes. Just before serving stir in shrimp. Heat through. Serve with hot white rice. 6/8 servings. If you like it spicier add additional red pepper. enjoy!!

Chef - Sandy Toporski

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