Recipe

Shrimp Creole Recipe

	Clbacon / All my dishes 2 years, 9 months ago An easy shrimp creole full of flavor. Prep:30m Cook:45m Servings:6	Clbacon
	shrimp

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Fans

lincolntoo

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notyourmom

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mystic_riv

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Ingredients

1/2 cup oil

1/2 cup flour

one cup each onion and celery - chopped

1 green pepper - chopped

1/2 cup green onion

chopped garlic - to taste

large can diced tomatoes

small can tomato sauce

spices to taste - salt, black pepper, red pepper, parsley, basil, thyme, mace, allspice, bay leaves, hot sauce

juice of 1/2 lemon

one pound raw peeled shrimp

Directions

Make a roux from 1/2 cup oil and 1/2 cup flour in a large pot. Sitr CONSTANTLY over medium to low heat until the color is a light caramel, just a bit lighter than peanut butter. It you do not stir it constantly, it will burn and you'll have to start over!

To the roux, add the following chopped vegetables: onion, celery, green pepper, green onion and cook until the vegetables soften a bit - but not until they are mushy! Add chopped garlic to taste. Stir. Stir. Stir. Add one large can of diced tomatoes with juice and one small can of tomato sauce.

Keep cooking mixture over low heat, keep stirring often. If it seems too thick, you will probably need to add some water - maybe a cup or two at this point. Use your judgement regarding the consistency and thickness. Add seasonings: black pepper (lots), red (cayenne) pepper (as much as you want or can stand), mace (1/2 tsp), allspice (1 tsp), hotsauce (Tabasco), salt (1/4 tsp), parsley (3 TBS), some basil, thyme and mace (maybe 1/2 tsp each), whole bay leaves (2 or 3). (I use dry spices, not fresh.) Use what tastes good to you.

Keep cooking mixture over low heat - letting it simmer - and stirring often.

When you're ready to serve it, add the juice of one half a lemon. Crank up the heat to medium and add one pound of fresh, peeled shrimp. Stir. When the shrimp turn pink and get firm, it's ready.

Serve over hot, cooked, white rice.

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Comments

clbacon 2 years, 9 months ago said:
Don't forget to remove the bay leaves before serving!

chrisinnm 2 years, 8 months ago said:
This is a great dish! We will be having this tonight for dinner. So good! And you can make it as spicy/hot as you want!

clbacon 2 years, 8 months ago said:
Hope you enjoy it!

chefjeb 2 years, 7 months ago said:
This is very similar to the catfish sauce piquante recipe i posted today, which can be made with just about anything from shrimp to crawfish, alligator, chicken, you name it. I would hold the mace and drop the number of bay leaves to 2 and add fresh parsley and green onions at the end, but that's just me. Good recipe. Don't burn the roux!

zena824 2 years, 5 months ago said:
This sounds perfect just the way it is...Love that creole food.....

fortuna 2 years, 3 months ago said:
Wow! Some folks at my church made cajun and creole food for our "pagan" LOL Mardi Gras celebration. It is some of the best food I have ever had. It was only the second time I experienced this type of food. I can't wait to try your recipe! It looks just great! : )

mystic_river1 1 year, 11 months ago said:
^5