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home > recipes > seafood > explorer of the seas shrimp creole
24 raw shrimp peeled and deveined 6 oz butter 1 cup diced tomatoes 1 cup diced red bell peppers 1 cup diced green bell peppers 1/2 cup chopped onion 3 cloves garlic minced 1 Tbs tomato paste 1 cup white wine 1 cup heavy cream 1 pinch cayenne pepper 1 Tbs fresh chopped parsley 1/4 cup brandy salt and pepper to taste Royal Caribbean cooking demo In skillet saute the onions and garlic to soften and wilt but do not brown. Add shrimp, salt, pepper and cook and stir. Add brandy and wine and reduce by half. Add tomato products, peppers and cream and simmer to finish cooking. Sprinkle with fresh parsley. Serve shrimp on a platter and serve with steamed rice and stir fried vegetables. Yield: 4 servings. Note: chef recommends igniting the brandy for best flavor and let flame die out then add wine and reduce by half. Aboard ship no flames or fires may be use and everything is cooked via electric stoves. He also keeps the bell peppers slightly firm in this dish but one may cook them softer if desired.

Explorer of the Seas Shrimp Creole


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list all recipes for SEAFOOD (335)
list all recipes by BUTTERFLYDOG (1134)


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keyword: explorer
keyword: shrimp
keyword: creole
recipes for seafood
recipes by butterflydog
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(posted March 2, 2008)

24
raw shrimp peeled and deveined
6 oz
butter
1 cup diced tomatoes
1 cup diced red bell peppers
1 cup diced
green bell peppers
1/2 cup chopped
onion
3 cloves
garlic minced
1 Tbs
tomato paste
1 cup
white
wine
1 cup
heavy cream
1
pinch cayenne pepper
1 Tbs fresh chopped
parsley
1/4 cup
brandy
salt and pepper to taste

Royal Caribbean cooking demo

In
skillet saute the onions and garlic to soften and wilt but do not brown. Add shrimp, salt, pepper and cook and stir. Add
brandy and wine and reduce by half. Add tomato products, peppers and cream and simmer to finish cooking. Sprinkle with fresh parsley. Serve shrimp on a platter and serve with steamed rice and stir fried vegetables.
Yield: 4 servings.
Note: chef recommends igniting the
brandy for best flavor and let flame die out then add wine and reduce by half. Aboard ship no flames or fires may be use and everything is cooked via electric stoves.
He also keeps the bell peppers slightly
firm in this dish but one may cook them softer if desired.


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