SHRIMP CREOLE
INGREDIENTS
1/2 pound fresh shrimp, peeled, deveined and washed
1/2 teaspoon sugar
1 bay leaf
1 small piece of bell pepper, cut fine
1/4 lemon
1/8 teaspoon sweet basil
1 – 1/2 cups water pinch nutmeg
1 – 1/2 tablespoons cooking oil
1 small piece of bayleaf
1 small onion, chopped
1/8 teaspoon red pepper
1 clove garlic, mashed
1/2 teaspoon cornstarch
1 cup whole tomatoes, fresh or canned
A small amount of green onion
1/2 cup tomato sauce
Liquid from boiled shrimp
Directions:
In a stew pan, add water, salt, bay leaf, lemon and shrimp. Cook over medium heat. When water comes to a boil, cover and cook 5 minutes. Drain and reserve liquid. Saute onion and garlic in oil until tender. Add tomatoes, shrimp broth, sugar, and bell pepper, reduce heat and simmer 15 minutes. Add sweet basil, nutmeg, red pepper and salt to taste. Cook a few minutes more.
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Make a paste with corn starch and 2 tablespoons water. Stir it into the sauce; stir and cook until it thickens. When ready to serve, add the boiled shrimp, parsley and green onion.
CRAB MEAT AU GRATIN
INGREDIENTS
1 pound white crabmeat
1/2 teaspoon prepared mustard
3 tablespoons butter or margarine
3/4 cup grated cheese (your choice cheddar or American)
1/2 cup finely chopped onions or scallions 1 small pinch ground nutmeg
1/4 cup finely chopped celery
3 tablespoons bread crumbs
1 heaping tablespoon all-purpose flour
dash of white pepper
1 – 1/2 cups milk
1/4 cup extra cheese
1 egg yolk, well beaten
dash of cayenne pepper
2 tablespoons fresh lemon juice
Dash of paprika
Directions:
In a heavy saucepan, over moderate heat, melt butter, add onions and celery. Cook, stirring occasionally until onions are soft and transparent but not brown. Stir in the flour, blend well. Add milk, stir constantly until smooth. Add pepper, nutmeg, mustard, and cheese.Take pot away from heat. Beat egg yolk and add lemon juice. Then add crabmeat – mix well. Butter baking pan or individual baking dishes. Pour mixture, over all. Combine cheese and bread crumbs, sprinkle over top of mixture, then add a dash of paprika. Bake 15 or 20 miinutes until top is au gratin, brown and crusty.
