WALDINE VAN GEFFEN VGHC42A 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

(Louisiana Shrimp with Creole Tomato & Vidalia Onion Sauce Piquante) 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 more minutes. 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~ preheated oven until shrimp are fully cooked, approximately 10 minutes; adjust seasoning and serve. Source: Louisiana Conservationist. MM Waldine Van Geffen vghc42a@prodigy. com.