Andrea's Shrimp Creole

2 T oil or butter
1-2 Red bell pepper, chopped
1-2 orange bell pepper, chopped
1/2 c celery, chopped
1/2 c onion chopped
1 bay leaf
2-3 large clove garlic, minced
salt and white pepper
16 oz tomato juice
2   141/2  cans diced petit tomatoes
1/2 tsp chili powder
2 tsp paprika (or more)
2 tsp worcesthsire
1/4 tsp cayenne
2 lb 21/25 wild gulf shrimp
hot sauce

heat oil and saute onion and garlic
add paprika, tomatoes, tomato juice, and chili powder
add worcestershire and hot sauce (to taste)
simmer and reduce
If sauce is too thick, add some water, if too thin, mix 3/4 tsp cornstarch with 1/4 c water
Add shrimp and cook 2-3 min
garnish with green onion tops or parsley

Tiramisu

1. • 2 cups boiling-hot water
   • 3 tablespoons instant-espresso powder
   • 1/2 cup plus 1 tablespoon sugar, divided
   • 3 tablespoons coffee liqueur
   • 4 large egg yolks
   • 3 egg whites
   • 1/3 cup dry marsala or (dry white wine with a tablespoon of brandy)
   • 1 pound mascarpone (2 1/2 cups) leave out for half hour before using
   • 1 cup chilled heavy cream
   • 36 savoiardi (crisp Italian ladyfingers; from two 7-ounce packages)
   • Unsweetened cocoa powder for dusting (1/4 cup)

1. 1. Stir together water, espresso powder, 1 tablespoon sugar, and Tia Maria in a shallow bowl until sugar has dissolved, then cool.Whip egg whites till stiff peaks form. Chill
   2. Beat egg yolks, Marsala, and remaining 1/2 cup sugar  using a handheld electric mixer until tripled in volume, 5 to 8 minutes. . Beat in mascarpone until just combined.
   3. Beat cream in a large bowl until it holds stiff peaks.
   4. Fold mascarpone mixture into whipped cream gently but thoroughly.Fold in egg whites
   5. Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Top with half the cocoa.  Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
   6. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.
   7. Let tiramisu stand at room temperature 30 minutes before serving, then dust with more cocoa.

Cooks' Note

You can substitute 2 cups freshly brewed espresso for the water and instant-espresso powder.
Tiramisu can be chilled up to 2 days.

 Dip the lady fingers QUICKLY into the coffee mixture. Make sure the egg mixture cools off a bit before blending in the mascarpone. Check that the mascarpone is at room temp before beating into the egg mixure. The key is to take your time, don't answer the phone or the door for about 8 minutes,, DO NOT STOP WHIPPING!  The brand I got from Whole Foods was creamy and luscious (sorry for the plug); the brand from my local supermarket was grainy. limit the number of ladyfingers to one package instead of 2; I used an 11 X 7 pan instead of the bigger one.letting the custard cool fully before combining it with the cheeseI also chose to pre-whip the mascarpone and then fold the components together (zabaglione into mascarpone, whipped cream into both).Brush the mixture onto the lady fingers. Use more cream or whipped egg whites