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Shrimp Creole Recipe

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

Virgina Epps Collection
Added: Tuesday, September 2, 2008


1/3 cup vegetable oil
6 green onions, chopped
1 large red onion, chopped
4 garlic cloves, minced
3 celery stalks, chopped
6 large tomatoes, peel, chopped
1 1/2 cups burgundy wine
1 8 oz bottle of clam juice
1 lemon
1 large bay leaf, minced
1 Tbsp. thyme and minced parsley
1/2 teaspoon freshly ground pepper
3 pounds med. shrimp
pinch of cayenne pepper
salt to taste
hot cooked rice

1- In heavy 12 inch skillet, heat oil over medium heat. Add 6 green onions, chopped onion, green peppers, and celery. Saute vegetables until they are tender-crisp about 10 minutes.

2- Stir in tomatoes and wine. Cook over medium heat stirring often, until liquid is reduced by half.
3- Add clam juice, seasoning and juice of 1 lemon, cover and cook over medium heat for 30 minutes, stirring occasionally.
4- Add the shrimp. (If raw, cook in boiling water for 8 minutes)
5- To serve, spoon Creole sauce over cooked rice and sprinkle with parsley and slice of lemon.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
1 hour




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