Shrimp creole

Shrimp Creole

1/4 pound butter
1 cup chopped green bell pepper
1 cup chopped onions
1 cup diced celery
1 cup diced shallots
2 cups chopped canned tomatoes
1 cup tomato purÃ©e or 2 tablespoon tomato paste
2 bay leaves
3 pounds peeled, de-veined shrimp
2 ounces cornstarch
1 pint cold water
1 ounce lemon juice
Salt
Pepper
Cayenne

Melt butter; sautÃ© peppers, onions, celery and
shallots for 5 minutes.
Add tomato purÃ©e or paste and
bay leaves, then simmer 15 minutes.

Add shrimp and simmer 15 minutes.

Dissolve cornstarch in 1 pint cold water, add and simmer 5
minutes.

Add lemon juice, salt and pepper to taste; add pinch of cayenne,
simmer 15 minutes.

Serve over steamed rice or creamed potatoes.

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This entry was posted on Wednesday, October 24th, 2007 at 7:57 pm and is filed under Cajun. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

One Response to “Shrimp creole”

Andrew says:
Hi, I found your blog via Google while searching for BAY LEAF and your post regarding creole | Recipes2u looks very interesting for me.

March 13th, 2008 at 5:40 am

Shrimp creole

Shrimp Creole

2/3 cup vegetable oil
1/2 cup flour
1 1/2 cups sliced scallions
1 cup chopped onion
3/4 cup chopped green bell pepper
4 cloves garlic, minced
3 tablespoons fresh parsley
1 (16 ounce) can tomatoes
1 (8 ounce) can tomato sauce
4 tablespoons red wine
2 bay leaves
2 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon red pepper
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
2 slices fresh lemon
2 cups water or fish stock
2 pounds raw shrimp, peeled
4 cups cooked rice

In a very heavy kettle heat oil and flour, stirring constantly.
Cook and stir until a medium brown roux is formed.
Add onions,
pepper, garlic and parsley to cool the roux, then lower heat and
continue cooking until vegetables brown slightly.
Mix in tomatoes
and tomato sauce.
Add wine and seasonings and mix.
Bring mixture to
a low boil.
Add water or stock to desired consistency.
When mixture
boils, reduce heat and simmer about 1 hour.
Add shrimp; cover, and
simmer for 20 minutes more; do not overcook shrimp.
Adjust
seasonings if necessary.

Serve over boiled rice.

Yields 6 to 8 servings.

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