Catholic Recipe: Shrimp Jambalaya
This is a variation of the Creole dish of Shrimp Jambalaya. Bananas and the Creole Sauce gives flavor to the dish.
DIRECTIONS
Remove shells from shrimp and lift out vein that runs along the back. Cook in boiling salted water 3 to 5 minutes, until pink. Melt butter or margarine in frying pan. Peel bananas; cut crosswise into halves. Fry slowly in the butter or margarine until tender and easily pierced with fork, turning to brown evenly. Sprinkle lightly with salt. Make bed of rice on large heated platter. Arrange bananas around edge and shrimp on top. Prepare and pour over part of Creole Sauce II. Serve remainder on side. Makes 6 servings.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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