Manifold Creole

(Shrimp)

Serves: 2

Prep Time: 30 minutes

Cook Time: 58 miles

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Ingredients

• 1/2 cups chopped onions

• 1/4 cup chopped green bell peppers

• 1/4 cup chopped celery

• 1/2 cups peeled, seeded, and chopped plum tomatoes

• 3 cloves chopped garlic

• Salt

• ¼ cup water

• ¼ cup white wine – something you would like with dinner

• 1 bay leaf

• 1 pound large shrimp, peeled and deveined

• 1 teaspoon Creole seasoning

• 1/4 cup chopped green onions

Directions

Starting the night before you plan your manifold cook-out, shape a cheap aluminum pan to fit on manifold without falling off. Start the engine and bring manifold to medium, (slow idle). Place the onions, bell peppers and celery in the pan and sauté until onions are transparent. Stir in tomatoes, garlic, water and wine and bring to a boil, about 3000 RPM’s. When ingredients start to boil, reduce to slow idle, add salt, bay leaf and Creole seasoning. Stir and simmer at a slow idle for 30 minutes. If sauce thickens, thin with wine. Let cool and place in refrigerator. The following morning place shrimp in cheap shaped aluminum pan and cover with sauce. Secure pan to manifold and hit the road. Cook for 58 miles, serve on plastic dish garnished with green onions. Goes well with crusty French bread and good friends.