"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from The Humphrey Family Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janine Henry
Added: Saturday, June 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6lb fresh raw shimp (heads on)
5 sticks of celery
1 green, red, yellow, orange bell peppers
1 bunch of green onion
1 white & yellow onion
1 lrg. can of tomato paste
1 lrg. can of tomato sauce
1 can of Big R stewed tomatoes
3 bay leaves, parsley flakes, creole seasoning
3 cups of rice
1 bag of spagetti

Directions:
Directions:
Peel your shrimp, wash off hauls and heads to boil. HINT: you may have to boil more than once for the correct amount of water needed.
In a new pot fry your tomato paste a little bit (med. fire) and than mix your tomato sauce to finish frying with the tomato paste. Add 1 cup of broth, all your seasoning you cut up, parsley flakes, and bay leaves. Let that cook for 3-5 minutes. Than add all of your broth (boiling shrimp heads) enough to cover your season. Let cook for 3 minutes than add creole season, and a little of sugar to kill the bitterness. Taste, and continue adding sugar if needed to Rid bitterness, but making sure your not using to much to give it a sweet taste. Once season to taste, add 6lbs of shrimp, more broth if ncessary. Allow to cook for 30 minutes. Ready to seve over Rice or if you are a big pasta eater like Jennifer you can eat it over Spagetti.


Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
3 hrs.

 

 

 

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