Haitian Shrimp
Yield: 6 Servings
Ingredients:
2 tb Unsalted butter
2 tb Olive oil
3 Garlic cloves; minced
1 sm Celery rib; finely chopped
1 sm Carrot; finely chopped
1/2 sm Onion; finely chopped
2 lg Ripe tomatoes; peeled, seeded, and chopped
1/4 ts Cayenne pepper
1/2 sm Flat-leaf parsley, leaves only; finely chopped
1/2 ts Sugar
1/2 ts Salt
1/4 ts Freshly-ground black pepper
2 lb Medium-size raw shrimp; peeled and deveined
1/4 c White wine
6 servings Cooked white or yellow rice; hot
In a large skillet, heat the butter and the olive oil over low heat. Add
the garlic, celery, carrot, onion, tomatoes, cayenne, half of the parsley,
sugar, salt, and black pepper. Cover the pan and raise the heat to
medium-low. Simmer the mixture for about 5 minutes, until the vegetables are tender.
Add the shrimp, cover the pan and cook for 3 minutes. Add the
wine andthe remaining parsley and stir until the liquid comes to a bare
simmer.
Remove from the heat and serve, accompanied by white or yellow
rice.
This recipe yields 6 servings.
B-man
