Excellent Shrimp Creole
This is the best recipe I have found for Shrimp Creole. It was given to me by a Cajun. You will not be disappointed! (I sometimes substitute frozen peeled cooked shrimp and it comes out great.)
- 2/3 cup vegetable oil
- 3/4 cup all-purpose flour
- 2 cups finely chopped onion
- 6 cloves garlic, diced
- 1 cup finely chopped celery
- 1 cup finely chopped green bell pepper
- 2 bay leaves
- 1 lemon, juiced
- 1 (6 ounce) can tomato paste
- 1 (10 ounce) can tomatoes, drained and chopped
- 3 pounds shrimp, peeled and deveined
- 1 tablespoon Worcestershire sauce
- Ground black pepper to taste
- Salt to taste
- Chili powder to taste
- Hot sauce to taste
- In a medium saucepan, over medium heat, pour in oil and flour to make a roux.
Cook together until smooth, stirring constantly, but do not brown.
- Stir in onions and sauté for 2 minutes.
- Stir in garlic, celery, bell pepper, bay leaves, lemon juice, tomato paste, tomatoes
and shrimp. Add enough water just to cover.
- Cook slowly until shrimp are pink and tender; stirring occasionally.
- Season with salt, pepper, chili powder and hot sauce to taste.
Yield: 6 servings
Posted by Marla at Recipe Goldmine 2/18/2002 11:15 am.