Seafood Creole #2 Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Margarine,
1/4 cup: Onion, chopped
1/4 cup: Red pepper, chopped
1 centiliter: Garlic, minced
1 can: Tomatoes, 16 oz.
1 tsp: Basil,
1/2 tsp: Cayenne pepper,
1/2 tsp: Salt,
1/4 tsp: White pepper,
3 tsp: Cornstarch,
2 tbsp: Cold water,
1/2 lbs: Fresh shrimp OR,
1/2 lbs: Frozen shrimp, thawed
1/2 lbs: Fresh crab OR,
1/2 lbs: Frozen crab, thawed
2 cup: Peppery rice,
Directions:
Melt margarine in a medium skillet. Add onion, red pepper and garlic.
Cook Salt and white pepper. Cover, reduce heat, simmer for 10
minutes. Combine cornstarch and water in a small bowl. Mix well. Add
to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to
boiling. Reduce heat and simmer for 10 minutes or until seafood is
thoroughly cooked. Serve on top of rice. Serves 4.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright
1990 SHARED BY: Jim Bodle 2/93
Source from luhu.jp
Cook Salt and white pepper. Cover, reduce heat, simmer for 10
minutes. Combine cornstarch and water in a small bowl. Mix well. Add
to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to
boiling. Reduce heat and simmer for 10 minutes or until seafood is
thoroughly cooked. Serve on top of rice. Serves 4.
Source: More Cajun Cooking, Modern Publishing, New York, NY Copyright
1990 SHARED BY: Jim Bodle 2/93
Source from luhu.jp