Shrimp sauce piquant

Yield: 8 servings

Ingredients:

2 tb Unsalted butter 1 1/2 ts White pepper
2 1/4 c Chopped onions 1 ts Ground black pepper
1 1/2 c Chopped green bell peppers 1 1/2 ts Minced garlic
3/4 c Chopped celery 2 1/4 c Basic seafood stock
3 c Peeled & tomatoes chopped 1 1/2 ts Dark brown sugar
1 c Tomato sauce canned 3/4 ts Salt
3 tb Minced jalapeno (see note) 2 lb Peeled large shrimp
2 ea Bay leaves 4 c Hot basic cooked rice
5 1/2 ts Ground pepper

Instructions:

cayenne NOTE: Fresh Jalapenos are preferred; if you have to use pickled ones rinse as much vinegar from them as possible. Melt the Butter in a 4-quart Saucepan over high heat. Add the Onions bell Peppers and Celery; saute about 2 minutes stirring occasionally. Add the Tomatoes Tomato Sauce Jalapenos bay leaves ground Peppers and Garlic; stir well. Continue cooking about 3 minutes stirring often and scraping the pan bottom well. Stir in the stock Sugar and Salt and bring to a bOil. Reduce heat and simmer until flavors are married about 20 minutes stirring often and scrap- ing pan bottom as needed. (If mixture scorches quit stirring and pour mixture into a clean pot leaving the scorched ingredients in the first pan.) Add the shrimp to the hot (or reheated) Sauce and stir. Turn heat up to high cover pan and bring mixture to a bOil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile heat the serving plates in a 250F oven.) Stir remove bay leaves and serve immediately. To serve mound 1/2 cup rice in the center of ea ch heated serving plate; then pour about 1/2 cup Sauce around the rice and arrange about 8 shrimp on top of the Sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue.'" If you want less "piquant reduce the Jalapeno Peppers by half. Sauce Piquant

is enjoyed with such gusto in Louisiana that the town of Raceland has a

Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl

and seafood made with variations of this Sauce. From Paul Prudhomme's

Louisiana Kitchen

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---------- Recipe via Meal-Master (tm) v8.01

Title: Sopaipillas

Categories: Mexican, Breads

Yield: 12 servings

4 c Flour 1 tb Baking powder

2 ts Sugar 1 1/2 ts Salt

1/4 c Shortening or lard 1 1/4 c Water or more if needed

Sift dry ingredients together. Cut in shortening until crumbly. Add water

and mix until holds together. Knead 10-15 times until dough forms a smooth

ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll

dough to 1/8 thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels.