Shrimp CreoleFrom c2max 3 years ago
- 3 TB butter shopping list
- 2 C chopped onions shopping list
- 1 C chopped green bell peppers shopping list
- 1 C chopped celery shopping list
- salt and cayenne to taste shopping list
- 2 bay leaves shopping list
- 2 LB peeled, seeded and chopped tomatoes (or one 28 oz can diced tomatoes in sauce) shopping list
- 1 ½ TB chopped garlic shopping list
- ½ tsp worcestershire sauce shopping list
- ½ tsp of hot sauce (like Frank’s or Tabasco) shopping list
- 2 ½ TB all-purpose flour shopping list
- 1 C water or chicken broth shopping list
- 2 1/2 LB of large shrimp, (peeled and deveined) shopping list
- 1 to 3 TB creole seasoning (like Tony Chachere’s) shopping list
- 1/2 cup chopped green onions shopping list
- 2 tablespoons chopped parsley shopping list
- 4 cups cooked long-grain white rice shopping list
How to make it
- In a medium bowl, toss the shrimp with 1 ½ TB creole seasoning and mix well. Cover and set aside in the fridge.
- In a large saucepan over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegetables with salt and cayenne to taste (leave cayenne out if you don’t want spicy). Sauté the vegetables until they are wilted, about 6 to 8 minutes.
- Stir in the bay leaves, tomatoes, and garlic. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. Keep an eye on the mixture to ensure it doesn’t dry out. Add water or chicken broth if necessary. Add the worcestershire sauce and hot sauce to the mixture.
- Whisk the flour and water (or broth) together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Taste to ensure the flour taste is gone and not tasting ‘raw’ in the mixture.
- Meanwhile, remove shrimp from the fridge. In a lg sauté pan, sauté the seasoned shrimp for about 2-3 minutes or until the shrimp turn pink and curl up.
- Add the shrimp to the creole mixture. Stir in the ½ of the green onions and parsley. TASTE AND ADJUST SEASONING IF NECESSARY – ADD MORE CREOLE SEASONING IF YOU WISH. Pour into a large serving bowl and garnish with remaining green onions and parsley.
- Serve with rice.