Cajun and Creole Recipes
Shrimp Creole
Yield: 6 to 8 servings
Ingredients
- 2/3 cup vegetable oil
- 1/2 cup all-purpose 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 teaspoons 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
Instructions
- In a very heavy kettle heat oil and flour, stirring constantly. Cook and stir until a medium brown roux is formed.
- Add onions, bell 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 for about 1 hour.
- Add shrimp; cover, and simmer for 20 minutes more; do not overcook shrimp.
- Adjust seasonings if necessary.
- Serve over boiled rice.