---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Louisiana Shrimp w/Tomato/Vidalia Onion Sauce
  Categories: Seafood, Vegetables, Sauces, Creole, Wrv
       Yield: 1 Recipe
  
            WALDINE VAN GEFFEN VGHC42A
       1 oz Green onion; chop
       2 oz Olive oil
       1 md Vidalia onion; dice
       3    Creole tomatoes; seed, dice
       8    Lemons
       1 oz Garlic; chop
       1    Jalapeno; roast, julienne
       1    Red bell pepper; roast,
            -julienne
       1    Yellow bell pepper; roast,
            -julienne
       1    Green bell pepper; roast,
            -julienne
      24 oz Shrimp stock
       2 oz Lemon juice
       1 ts Salt
     1/4 ts White pepper
       2 oz Whole butter
       2 oz Tomato paste
       1 ts Fresh cilantro; chop
  
   (Louisiana Shrimp with Creole Tomato & Vidalia Onion
   Sauce Piquante) In a heavy skillet, saute onions in
   olive oil. When onions become translucent, add garlic
   and render until blonde. Add tomato paste and brown,
   approximately 2 minutes. Add tomatoes and cook for 5
   more minutes. Add lemon segments, lemon juice, stock,
   jalepeno and bell peppers. Bring to a boil, reduce
   heat and simmer for 15 minutes, add seasoning to
   taste. Add green onions and cilantro. When sauce
   reaches desired consistency, adjust seasoning and
   whisk in whole butter. Saute shrimp in olive oil over
   high heat. Add sauce. Place in a 350~ preheated oven
   until shrimp are fully cooked, approximately 10
   minutes; adjust seasoning and serve. Source: Louisiana
   Conservationist. MM Waldine Van Geffen
   vghc42a@prodigy. com.
  
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