Ingredients
1 each onion, chopped;med
2 tbsp margarine
1 each green pepper, chopped
1 each celery stalk, chopped
1 each bay leaf
1 tbsp parsley
1 tsp cajun seasoning
1 tsp salt
1/8 tsp cayenne pepper
6 oz tomato paste
2 cup water
1/4 cup triple sec
2 cup shrimp, not cooked
Directions
Melt margarine, add onion, green pepper and celery. Saute until
tender. Stir in remaining ingredients, except shrimp. Cook over low
heat for 20 minutes. Add shrimp and cook for an additional 10
minutes. Serve over rice.
Servings: 4 servings
Cajun Creole Recipe brought to you by Recipe Ideas
Categories: Cajun
The History of Recipes
We can track the history of written recipes way back into history, in fact as far back into history as ancient Egypt, and possibly even further than that. In practice though, mostly, these old recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history are a few tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Progressing into Roman times around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy roman citizens. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and desserts, something we still use today. He also tells us how the cooks of Roman times were skilled in the use of many spices, including some familiar names for example thyme, mint and dill. Later on, there were some books which date from the 14th Century ; a book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is familiar to us all today, but instead recipes for the types of food eaten by the rich and powerful. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, such as parsley and basil. The introduction of these new tastes prompted a torrent in cookery books, most of which are kept safe in private collections. By the advent of the twentieth century, cookery publications are greatly in demand mostly due to higher levels of literacy, more free time and a general increase in wealth. The introduction of the TV brings us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like the ones you can find on this web site. |
We hope you enjoy this Cajun Creole recipe.
