"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Shrimp Creole Recipe

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

Betty Dimiceli
Added: Wednesday, November 26, 2008


1/4 cup roux
2 onions, finely chopped
1 large bell pepper, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 28 ounce can tomatoes
1/2 teaspoon red pepper
2 bay leaves
1/4 teaspoon thyme
1/2 teaspoon celery seed
2 pounds uncooked shrimp, peeled and deveined
2 teaspoons Worcestershire Sauce

Place roux in large nonstick pot
Saute' the onions in the roux until tender
Add bell pepper, garlic and parsley and cook until wilted
Add tomatoes and the next 4 ingredients
Stir and add the shrimp
Simmer 30 minutes and add Worcestershire
Continue to simmer additional 30 minutes
Remove bay leaves
Serve over rice




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