RECIPE OF THE MONTH

NOVEMBER 07 RECIPE OF THE MONTH:  CAJUN SHRIMP COCKTAIL

                                    CAJUN SHRIMP COCKTAIL

1 lb. fresh tomatoes, seeded,        1 lb. cooked, peeled, deveined       
   quartered, plus 1 cup                    shrimp
   chopped tomatoes                      1 large avocado, peeled, pitted and
1 cucubmer, peeled, seeded             diced
   and diced                                   2 tbsp. chopped fresh cilantro
2 1/2 tbsp. fresh orange juice        1 tsp. Worcestershire sauce  
1 tbsp. fresh lime juice                  6 lime wedges
1 tsp. prepared horseradish           6 (3-inch) leafy celery stalk tops
                                                                                                      

        Place quartered tomatoes in a glass dish, sprinkle with kosher salt.  Let stand for 1 hour.  Transfer to a food processor, puree until smooth.  Strain into a large bowl, discard solids in strainer.  Mix in orange juice, Worcestershire sauce, horseradish and Creole Seasoning.  Season tomato juice with salt and white pepper to taste. 
        Carefully mix chopped tomatoes, shrimp, cucumber, avocado and cilantro in a small bowl.  Divide mixture among 6 large glasses, pour tomato juice over the top, dividing equally.
        Garnish with lime wedges and celery stalks.

*  Makes 6 servings.

NOTE:    For more flavor, cook the shrimp in CRAB BOIL.

        This recipe comes from our new book A TOUCH OF CAJUN,        
        which will be in the stores in late summer "07"

 JR