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From: eac@drutx.UUCP (CveticEA)
Newsgroups: net.cooks
Subject: Re: Recipe for Creole Sauce (Poached Shrimp too!)
Message-ID: <1942@drutx.UUCP>
Date: Sat, 2-Feb-85 20:31:56 EST
Article-I.D.: drutx.1942
Posted: Sat Feb  2 20:31:56 1985
Date-Received: Wed, 6-Feb-85 02:55:36 EST
References: <3543@ucla-cs.ARPA>
Organization: AT&T Information Systems Laboratories, Denver
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	Shrimp Creole

2 C creole sauce (your favorite recipe or the one previously posted)
1 lb medium shrimp, poached (directions below)

Peel and devein the shrimp.
Heat the creole sauce, stir in the shrimp just long enough to warm through
and serve on a bed of rice.  

With a tossed green salad and crusty bread this would make a pretty hearty
dinner for 3 or 4.  Be sure to serve something disgustingly rich like a
chocolate mousse for desert with plenty of nice strong coffee to go with
it!

	Poached Shrimp
2 quarts water
1 stalk celery with leaves
1/2 California bay leaf (or whole imported one)
5 whole peppercorns
5 whole alspice
2 scallions
1 clove garlic, peeled and slightly crushed
1 lb medium shrimp in the shell
1/2 lemon, sliced

Bring all of the ingredients EXCEPT the shrimp and the lemon to a boil.
Boil for five minutes.  Have a bowl of ice ready (big enough to hold all of
the shrimp, with enough ice that it won't completely melt--about two ice
trays full).  Rinse the raw shrimp thoroughly.  Plunge the shrimp and lemon
slices into the boiling water.  DO NOT let it boil again.  Leave the shrimp
in the water until they are pink, and they are just beginning to curl.
Shrimp that are allowed to completely curl will be tough and rubbery.  This
should take 2-3 minutes at the most.  Drain the shrimp, and immediately
plunge them into the bowl of ice.  Stir them in with the ice to arrest the
cooking process as soon as possible.

The shrimp may now be peeled.  To devein--slit the shrimp the full length
of the back.  Under cold running water, rinse out the intestinal vein,
which is sometimes full of sand, etc.  Sometimes female shrimp are full of
a pink coral, this usually comes out in the deveining process.

Betsy Cvetic
ihnp4!drutx!eac

P.S.--Steamed fresh crawfish (if you can get them) would make an even
better creole.