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Shrimp creole

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Ingredients/Components

sugar - 2 tsp
salt - 2 tsp
ground red pepper - 1 tsp
bay leaf - 1 item
basil
finely chopped onions
white pepper
black pepper - 3/4 tsp
minced garlic - 2 tsp
thyme - 1 Tbsp
finely chopped celery
Tabasco
finely chopped green peppers
canned tomato sauce
chopped peeled tomatoes - 3 c

How to make shrimp creole:

Rinse and peel shrimp; refrigerate. Use shells for stock.

Heat 1/4 cup butter over high heat in a 4-quart saucepan until melted. Add 1 cup of onions and cook over high heat 3 minutes, stirring frequently. Lower heat to medium-low and continue cooking, stirring frequently, until onions are a rich brown color but not burned (3 to 5 minutes).

Add the remaining onions, celery, green peppers and butter. Cook over high heat until green peppers and celery start to get tender (about 5 minutes), stirring occasionally.

Add garlic, bay leaf, salt, peppers, Tabasco, thyme, basil and 1/2 cup of stock. Stir well and cook over medium heat about 5 minutes, stirring occasionally and scraping the bottom of the pan.

Add tomatoes; turn heat to low and simmer 10 minutes, stirring occasionally and scraping the bottom. Stir in tomato sauce and simmer 5 minutes, stirring occasionally. Add remaining stock and sugar. Simmer 15 minutes, stirring occasionally.

Turn heat off and add shrimp. Cover and let sit until shrimp are pink (5 to 10 minutes). Serve over rice. Serves 10.

Recipe categories: Seafood, Shellfish, Shrimp.

Rating:

3.1

Average rating: 3.1, total votes: 7

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