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 BBS: The GWE BBS [ASV] [CIN]
Date: 01-03-46 (36 19)             Number: 106
From: MARGARET HOBBIE #29 @9443    Refer#: NONE
  To: ALL                           Recvd: YES 
Subj: SHrimp Creole                  Conf: (37) Home Cooki
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        This Post is refering to the recipe for shrinp creole which 
Margaret posted and is in the zipped up recipes for December 1992. 
Jack Wells Host of the Home Cooking and Recipes sub.
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Subj: SHrimp Creole

>This is a great recipe but I also add 1 teaspoon each of cayenne pepper,
>oregano, basil, 3 bay leaves, a cup of wine or sherry, and two teaspoons of
>sugar to kill the bitterness of the tomatoes. Try it out!

Darn it, I was afraid I would forget something when I typed up that
recipe from memory! I add a pinch of sugar and I add a bay leaf if one
is handy, but it's also good without. I prefer to leave out the wine in
the dish, but serve it with white wine. I tend to cook with whatever
happens to be on hand and find that cayenne or crushed red pepper flakes
work fine instead of Tobasco or one of the other hot pepper sauces. I'll
have to try some of your variations. My grandmother got her recipe from
the Mississippi Gulf Coast, but it's nice to know how they do it in
California! It makes a terrific company-coming-to-dinner recipe.

Speaking of California, my daughter lives in Lancaster and called me on
New Year's Day to get my recipe for "those black eyed peas that don't
taste like black eyed peas". She may sound like a Californian now, but
she's still after some of that Southern good luck from eating black eyed
peas on New Year's Day.