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Shrimp Creole

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    Ryan MarshTrio'sFor the marinade:1 c. pineapple juice1 c. soy sauce1/4 c. juice from pickled ginger1/2 c. rice wine vinegar1 T. sugarMix all marinade ingredients together in a medium bowl and set aside.For the Volcano Sauce:1 c. mayonnaise2 T. sesame oil3 T. Sriacha sauceMix all ingredients together and transfer to a squeeze bottle. Keep refrigerated until ready to use. To assemble:Ahi or other very fresh tuna, cut into 1/2-inch cubesRomaine or bibb lettuceWhole avocados, pitted and dicedPrep...More >>
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Recipe from Darrell Lucas of TX

Ingredients:

  • 3 lbs. shelled, deveined shrimp
  • 1/2 cup chopped bell pepper
  • 1/2 cup chopped white onion
  • 1/2 cup butter
  • 5 tsp chili powder
  • 6 tsp flour
  • 2 tsp salt
  • 1 tsp cayenne pepper
  • 3 cloves garlic, minced
  • 2 tsp black pepper
  • 4 12oz cans whole stewed tomatoes
  • 1 12oz can tomato sauce
  • Cooked white rice

Directions:

  1. Cook onion, bell pepper and garlic in butter until soft.
  2. Blend in flour and all seasonings. Add tomatoes, squishing them with your hands into pieces.
  3.  Add the tomato sauce and 1 can of water.
  4. Cook until a boil begins, stirring constantly. After it begins boiling, add shrimp and cook for 20 minutes. Stir the entire time.
  5.  Spoon over rice.

Sauce freezes well for another meal.

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