Momentum - Business to Business Online Magazine MOMENTUM April 2020 | Page 10

A couple of easy to make recipes to share from two of my good friends.
SHRIMP CREOLE LEMON SURPRISE
2 medium green peppers chopped
1 cup finely chopped celery
1 ½ cups chopped onion
2 cloves garlic, minced
2 tsp snipped parsley
1 tsp salt, ½ tsp cayenne red pepper
2 bay leaves crushed
1 cup butter
1 can (15 oz.) tomato sauce – 1 cup water
1 lb fresh cleaned raw shrimp
3 cups hot cooked rice 1 jar Lemon Curd
1 container of Cool Whip (16 oz.)
1 container of Lemon Yogurt
INSTRUCTIONS (This recipe was shared to me by Bonnie Lem, a
Past Chamber Board Chair)
Saute onion, celery, green pepper and garlic in
butter until onion is tender
Remove from heat; stir in tomato sauce, water
and seasonings
Simmer uncovered for 10-15 minutes (add water
if needed)
Stir in shrimp. Heat to boiling. Cover and cook
over medium heat (10-20 minutes) or
until shrimp are pink and tender.
Serve over rice.
(This recipe was given to me many years ago,
quick easy and really good)
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MOMENTUM
INSTRUCTIONS
Whisk together curd and yogurt and then fold
in Cool Whip. Serve with fresh fruit pound cake
or angel food cake.
Simple, easy and delicious and when served
in a wine goblet with fruit, it makes a beautiful
dessert or treat for brunch.
Easy recipes and both are exceptional.