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Shrimp Creole
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1/4 cup | flour |
1/4 cup | bacon grease |
2 cups | onion, chopped |
1/2 cup | green onion, chopped |
2 cloves | garlic, minced |
1 cup | green pepper, chopped |
1 cup | celery, chopped |
1 tsp | thyme |
2 | bay leaves |
3 tsp | salt |
1/2 tsp | pepper |
1 can (6 oz) | tomato paste |
1 can (16 oz) | tomatoes, coarsely chopped with liquid |
1 can (8 oz) | tomato sauce |
1 cup | water |
4 lbs | shrimp, peeled and deveined |
1 tsp | tabasco |
1/2 cup | parsley |
1 tsp | lemon juice |
2 cups | cooked rice |
In a 4 quart Dutch oven, make a dark roux of flour and bacon grease.
Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt & pepper ... Sauté, uncovered, over medium heat until onions are transparent and soft (about 30 minutes).
Add tomato paste and sauté 3 minutes.
Add tomatoes, tomato sauce and water ... Simmer very slowly, partially covered for 1 hour, stirring occasionally.
Add shrimp and cook until shrimp are just done (about 5 minutes).
Add tabasco, parsley and lemon juice ... Stir, cover and remove from heat.
Serve over rice.
Best when allowed to stand several hours.
Left-overs refrigerate and even freeze well ... Remove from refrigerator about 1 hour before serving ... Heat quickly, without boiling, and serve.
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