"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Shrimp Creole, by Aunt Meg, is from Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 T. Butter 2 t. minced onion 2 t. minced green pepper 2 t. minced celery 4 T. flour 1 cup of shrimp (I use more) 1/2 t. salt 1/4 t. paprika 1 1/2 cups half and half 4 T. ketchup (or a bit more to taste)
Saute the onions, peppers and celery in butter for 2 minutes over medium high heat. Lower heat to medium and whisk in the flour. Add the saesonings. Gradually whisk in the half and half. Cook until thick and creamy.
Hint #1: Serve over rice with sweet peas. Hint #2: I use this for a crepe filling by dicing the shrimp instead of leaving them whole.
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