alright iron chefs......today's secret ingredient is shrimps ! i like these even better than crawfish because i think you can do more with them (at least i can). before we big.....what is a shrimps? definition 1: A small shellfish which can be fried, boiled, smothered, etc. and is used in many cajun dishes. definition 2: America's most popular shellfish, the best shrimp is, of course, freshly caught and fairly local. Most shrimp is frozen however. definition 3: a small shellfish with a long tail and lots of legs. ok. now that we know all about shrimps, on to the recipes. this first one is per the culinary school of new orleans....one question though. why would they give you directions to make 1 serving and creole sauce to serve 39? maybe the kids screw up cooking the shrimps. Shrimp Creole Serves 1 8 Shrimp (21/25 count, peeled & butterflied) 3 oz. Creole Sauce 6 oz. White Rice (cooked) Méthode: Place 3 oz. of creole sauce in saute pan over medium high heat and add shrimp and cook for 3 minutes then remove from heat. Place 6 oz. cooked rice in soup cup (mold) place upside down in heated large pasta bowl. Spoon creole sauce around rice. Place shrimp on top of sauce around rice, garnish with chopped parsley and serve. Creole Sauce Serves 39 (3 ounce portions) 2 Onions, diced 2 Green Peppers, diced 2 Yellow Peppers, diced 4 tbsp. Garlic, minced 1 can Tomatoes (10#) 4 oz. Tomato Paste 2 tbsp. Thyme, minced 1/2 oz. Crystal Hot Sauce Méthode: Saute onions, green pepper and yellow pepper till translucent over medium high heat in sauce pan. Add tomato paste with balloon whisk and cook for 5 minutes. Add crushed tomatoes with juice and stir. Bring to boil for 2 minutes, reduce heat to medium and simmer for about 45 minutes. Add thyme, garlic, salt and pepper for 3 minutes, transfer to 1/3 pan and keep warm.