"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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.

Contributor:  
Contributor:  
Virgina Epps Collection
Added: Tuesday, September 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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




Directions:
Directions:
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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