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Title: Louisiana Shrimp With Tomato & Vidalia Onion Sauce Piquante
Categories: Seafood, Vegetables, Sauces, Creole
Yield: 1 Batch

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

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 minutes more. 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?F preheated oven until shrimp are fully
cooked, approximately 10 minutes; adjust seasoning and serve.

Recipe FROM: Louisiana Conservationist

Formatted by: Waldine Van Geffen (VGHC42A)

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