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Stewed Shrimp, Creole Style Recipe

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

Contributor:  
Contributor:  
Pete Bukowick
Added: Thursday, November 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup olive oil
4 garlic cloves, peeled and finely chopped
1 large onion, finely chopped
1 green bell pepper, seeded and finely chopped
2 jalapeno or Serrano peppers, seeded and finely chopped
1/4 cup fresh Italian parsley
1 bay leaf, cracked
1 tsp. dried oregano leaves
1/4 tsp. dried thyme
2 cups tomato sauce
1 cup stale beer (allow beer to stand uncovered for several hours)
1 tsp. salt
2 lbs. large shrimp, peeled and de-veined
1/2 tsp. allspice
1 red bell pepper, roasted, seeded, and sliced

Directions:
Directions:
Heat a large skillet or sauté pan and add the olive oil. When heated and fragrant, add garlic and sauté until slightly golden. Add onion, green pepper, jalapeno peppers, 3 tbsp. of parsley, the bay leaf, oregano, and thyme. Cook for about 5 minutes. Add tomato sauce, beer, and salt and stir to combine well. Simmer over medium heat for about 10 minutes, or until sauce thickens slightly. Add shrimp and allspice and cook for 4 to 5 more minutes, or until shrimp turn pink. Do not over cook. Remove from stove to a colorful serving bowl. Sprinkle with remaining parsley and serve garnished with slices of roasted pepper. Serve with white rice, and garbanzo bean salad.

Number Of Servings:
Number Of Servings:
four-six
Preparation Time:
Preparation Time:
1 hour

 

 

 

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