Main Dish – Creole
Shrimp Creole Herbsaint
Ingredients
- 25 to 30 large shrimp
- 1 small onion, finely chopped
- 4 tbsp butter
- 2 lb tomatoes, skinned and chopped
- 1 pinch sugar
- ½ tsp chopped parsley
- 1 tbsp Herbsaint liqueur
- 1 tbsp water
- salt and pepper
- tomato paste to taste
Method
- Boil the shrimp for 3 to 5 minutes in salted water. Drain and shell.
- In a large saucepan, saute the onion in the butter until soft.
- Add the tomatoes and the remaining ingredients except the tomato paste, and simmer for 30 minutes, stirring occasionally.
- Add the tomato paste and the shrimp. Heat through and serve over rice.
Notes
From a newspaper feature by Jenny Reed, "New Orleans dishes for Mardi Gras" (1984). Serves 4 to 5.
Original card
The recipe above was transcribed from this scan of Vera’s original card.