Haitian Shrimp

Recipe Ingredients

2 tablespoons	30ml	Unsalted butter
2 tablespoons	30ml	Olive oil
3		Garlic cloves - minced
1		Celery rib - finely chopped (small)
1		Carrot - finely chopped (small)
1/2		Onion - finely chopped (small)
2		Ripe tomatoes - peeled, seeded, (large)
		And chopped
1/4 teaspoon	1.3ml	Cayenne pepper
1/2		Flat-leaf parsley, leaves only - finely chopped
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 lbs	908g / 32oz	Medium-size raw shrimp - peeled and deveined
1/4 cup	59ml	White wine
6		Cooked white or yellow rice - hot

Recipe Instructions

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 and the 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.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6234 broadcast 04-03-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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