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Shrimp Creole Recipe

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

Lee Thomas
Added: Sunday, August 9, 2009


2 pounds (36-40count) shell on Louisiana shrimp
1/2 cup flour
1/4 cup oil
1 onion, chopped
4 stalks celery, chopped
1 large bell pepper, chopped
4 large, fresh Creole tomatoes, peeled and seeded or 1 16 ounce can of tomatoes
2 teaspoon thyme
1 tablespoon Creole seasoning
2 cups shrimp stock
3 bay leaves
salt to taste
pepper to taste
4 cloves garlic, minced
2 bunch green onions, finely chopped
Louisiana hot sauce to taste

1. Peel shrimp, place in a bowl,, season with 1 tablespoon of Creole seasoning and reserve.
2. Make shrimp stock by boiling shrimp shells and vegetable parings, except for green pepper. Strain and reserve.

3. Make a dark roux with the flour and oil, cooking together to a milk chocolate brown.

4. Add onions and cook for 5 minutes, until roux has darkened to bittersweet chocolate brown.

5. Add celery and bell pepper and cook for an additional 5 minutes.

6. Add diced tomatoes and stock. Cook together for 5 minutes.

7. Add herbs and garlic. Simmer together for 10 minutes or more.

8. Five minutes before serving, add green onions and marinated shrimp.

9. Adjust seasoning to taste. Serve over rice.

Number Of Servings:
Number Of Servings:




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