*  Exported from  MasterCook II  *
 
                           Pam’s Shrimp Etouffee
 
 Recipe By     : Pamela Creeden
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Cajun/Creole                     Pam’s Stuff
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         fresh or frozen  shrimp -- peeled & deveined
    2      cups          onion -- chopped
    1      cup           celery -- finely chopped
      1/2  cup           green pepper -- finely chopped
    3      cloves        garlic -- minced
    3      tablespoons   cooking oil
    2      tablespoons   butter or margarine
    4      teaspoons     cornstarch
      1/2  cup           tomato sauce
    1      cup           water
      1/2  teaspoon      salt
    1      teaspoon      Cajun seasoning -- or to taste
      1/4  teaspoon      ground red pepper
      1/4  teaspoon      black pepper
    2      dashes        tabasco sauce -- or to taste
      1/2  teaspoon      dried basil -- crushed
      1/2  teaspoon      dried oregano -- crushed
      1/2  teaspoon      dried thyme -- crushed
    1                    bay leaf
      1/8                lemon
    2      cups          hot cooked rice
 
 Thaw shrimp, if frozen.  In a large saucepan cook onion, celery, green
 pepper, and garlic, covered, in cooking oil for 10 minutes or till tender.
  Add butter; stir till melted.  Stir in cornstarch.  Add tomato sauce, water,
 salt, ground peppers, Cajun seasoning, basil, oregano, thyme, bay leaf and
 tabasco sauce.  Squeeze lemon wedge into pot and then toss the piece of lemon
 into pot as well.  Cook and stir till bubbly.
 
 Add shrimp.  Return to boiling; reduce heat.  Simmer, uncovered, for 4-5
 minutes or till shrimp turns pink.  Adjust seasonings to taste.  Serve over
 fluffy white rice.
 
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 NOTES : I must give credit to Fletcher Overstreet/Jubail, KSA for helping me
 spice up this recipe.