Wisdom From Grandma

This recipe actually came from one of her Southern in-laws, but Grandma didn’t say who she got it from on the recipe card. (Tip-this is not a fast dish to cook.)

You will need:
1/4 pound butter
1 cup chopped green pepper
1 cup chopped onions
1 cup diced celery
2 cups chopped canned tomatoes
1 cup tomato puree or 2 tablespoons tomato paste
2 bay leaves
3 pounds peeled shrimp
1 ounce lemon juice
a pinch of salt, pepper, and cayenne
2 ounces cornstarch

Directions:

1. Use your butter to saute the pepper, onion and celery over low heat for about five minutes.
2. Add the tomato puree or paste and the bay leaves to the pan and simmer for another 15 minutes.
3. Add your shrimp and cook for an additional 15 minutes.
4. Dissolve the cornstarch in a pint of water.
5. Pour the cornstarch mixture into the pan and simmer for five minutes.
6. Pour in your remaining ingredients and allow the entire thing to simmer for another 15 minutes.

We serve this dish over cooked white rice. It serves 8 people.