General Tao's Chicken (Le Piment Rouge)
INGREDIENTS:
1/3 c Chopped Bacon 3 c Seafood Stock
1/3 c All-Purpose Flour 2 c Water
4 ea Stalks Celery, chopped 2 tb Lemon Juice
1 ea Large Onion, chopped 1 tb Granulated Sugar
1 ea Large Green Pepper, chopped 1 x Creole Spices
6 ea Green Onions, chopped 2 lb Uncooked, shelled Shrimp
1 c Tomato Paste 1/4 c Minced Fresh Parsley
1/3 c Chopped Bacon 3 c Seafood Stock
1/3 c All-Purpose Flour 2 c Water
4 ea Stalks Celery, chopped 2 tb Lemon Juice
1 ea Large Onion, chopped 1 tb Granulated Sugar
1 ea Large Green Pepper, chopped 1 x Creole Spices
6 ea Green Onions, chopped 2 lb Uncooked, shelled Shrimp
1 c Tomato Paste 1/4 c Minced Fresh Parsley
* Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil. cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings.