Printed by: LEHEY_GREG @ESSG
Sent:    12 Nov 86  19:01
From:    ROBINSON_CORINNE @MKT
To:      YANIK_LAURA @TSB,LEHEY_GREG.COSIG @ESSG
Subject: COSIG: New Orleans Shrimp

This recipe originally came out of The Joy of Cooking.  I've found
numerous good uses for this shrimp recipe: appetizers are easily
created by stuffing the shrimp in pasta shells or putting the shrimp
on Melba Toast or crackers, dinner can consist of a lettuce salad
topped with the shrimp, or you can just eat the shrimp plain.

               New Orleans Shrimp

1. Clean and cook 2 pounds of shrimp.  Bay shrimp are fine if you are
   using the shrimp in a salad or stuffing pasta; otherwise, larger
   shrimp are better.

2. Marinate in sauce (preferrably overnight):
   1/2 cup celery, chopped finely
   2 green onion stalks, thinly sliced
   1 Tablespoon chives, chopped
   2 Tablespoon olive oil
   3 Tablespoon lemon juice
   1/4 to 1/2 teaspoon hot pepper sauce (Tabasco)
   5 Tablespoons horseradish (pure horseradish - not creamed,
          freshly grated tastes wonderful)
   2 Tablespoons mustard, Dijon-style
   1/2 teaspoon paprika
   3/4 teaspoon salt
   1/2 teaspoon white pepper (more if you like it hot)
Copied By: LEHEY_GREG @ESSG
   SENT: 88-01-26  18:38
   FROM: RUSSELL_DENISE @MKT
Shrimp Etouffee
---------------

3 tbsp. butter                 3 bay leaves
3 tbsp. cooking oil            1 tsp. basil
6 tbsp. flour                  1/2 tsp. thyme
2 cups chopped onions          1 tsp. chili powder
1 cup chopped bell pepper      1/4 tsp. cayenne pepper
1 cup chopped celery           1/4 tsp. black pepper
4 toes garlic, chopped         1 tsp. salt
1 6-oz. can tomato paste       3 lbs. peeled shrimp
2 10 1/2-oz. cans beef         1 cup chopped shallots(gr.onion)
  consomme                     2 tbsp. chopped parsley
2 cups water

Melt 3 tablespoons each of butter and cooking oil in your
heavy pot.  Add 6 tablespoons of flour, stirring over low
heat, until the flour is browned. (You are making a roux.)
If you have done it right, it takes at least 20 minutes of
cooking.  Dump in the pot 2 cups chopped onion, 1 cup chopped
bell pepper, 1 cup chopped celery and 4 toes chopped garlic.
Add tomato paste and mix well.  Add beef consomme and water.
While this slowly simmers, add 3 bay leaves, 1 teaspoon basil,
1/2 teaspoon thyme, 1 teaspoon chili powder, 1/4 teaspoon
cayenne pepper, 1/4 teaspoon black pepper, and 1 teaspoon salt.
After the mixture has simmered 45 minutes, add 3 pounds peeled
shrimp, 1 cup chopped shallots and 2 tablespoons chopped parsley.
Let this cook for about 20 minutes until the shrimp are done.
Let the pot stand on the back of the stove for another hour to
let the seasonings blend.  Reheat if necessary and serve over
rice.