Yield: 1 Servings

Ingredients

3/4 lb cooked shrimp or other
-seafood
2 tb butter
1/4 c dry white wine
1 salt and pepper; to taste
1 cayenne; to taste
3 hard boiled eggs; diced
1 hot cooked rice

----------------------------FOR SAUCE---------------------------------
2 tb butter
1/4 onion; chopped
1 clove garlic; minced
6 green onion; shredded
1 1/2 c canned tomatoes
1/3 ts salt
1/2 green pepper; chopped
1/4 ts cayenne
1/2 bay leaf
1 tb dry sherry
1 pn thyme
1/4 c chili sauce
1 ts parsley; chopped
2 tb cooked ham; diced
1 ts sugar
1/2 c mushrooms

Instructions

1. Melt 2 Tbsp butter in skillet. Add the seafood. Stir and cook over high
heat for about 2 minutes.

2. Add 2 cups Creole Sauce (below) and white wine. Simmer the shrimp
covered for about 5 minutes. Add salt and pepper, cayenne and eggs.

3. Serve over hot rice.

********Creole Sauce*********

1. Melt 2 Tbsp butter over low heat. Add onion, garlic, and green onion;
cook uncovered for about 2 minutes. Add remaining ingredients and cook
until sauce is thick, stirring occasionally (about 50 minutes).
Posted to recipelu-digest Volume 01 Number 409 by Rodeo46898
on Dec 28, 1997