Sep 262011
 

September 23 is the first day of Fall. However in New Orleans, we look at things differently. The season change is from Crab season to Shrimp season. Shrimp are a very versatile ingredient. One of the things I miss about New Orleans is the ability to drive 10 minutes to purchase fresh shrimp to cook the same day. I do bring Gulf shrimp back to Arkansas everytime I get down there. Shrimp frreeze well. This recipe is from my cookbook.

This is a dish that I have played around with for about 15 years.

Now I have finally stopped. I found that the ingredient I was lookingfor is Sriracha. Just two drops of the hot chili sauce makes the dish. As far as the name of the dish, Rehoboth is the street I live on.

Sweet Red Dressing

½ cup Sugar

¼ teaspoon Onion Salt

½ cup Ketchup

½ cup Cider Vinegar

½ cup Vegetable Oil

2 drops of Sriracha sauce

Combine all ingredients.

24 raw medium Shrimp peeled

1 tablespoon Butter

2 teaspoons Creole Seasoning Blend

8 strips Green Bell Pepper

8 strips Red Bell Pepper

8 strips Red Onion

Sweet Red Dressing

Marinate vegetables in ½ cup of the sweet red dressing. Over medium

heat, melt butter in a large sauté pan. Sprinkle Creole seasoning over

the shrimp and toss to coat. Add the shrimp and vegetables to the pan

and sauté until the shrimp are almost done, about 4 minutes. Add the

rest of the red dressing and cook until the sauce is warm and coating

the shrimp and vegetables.