"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from A Taste of the Spirit - Book II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rita Dawkins
Added: Friday, September 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup cooking oil
1/2 cup flour
3 lbs. raw peeled shrimp
2-3 minced garlic buds
1/2 cup chopped celery
3/4 cup chopped onions
2 tsp. salt
1 1/2 - 2 cups hot water
1 8 oz. can tomato sauce
3 bay leaves
1/3 tsp. cayenne pepper
3/4 tsp. accent
1 can tomatoes (pint)
2-3 hard boiled eggs

Directions:
Directions:
Heat oil, add flour and brown (make a roux) like gravy. Add onions, garlic, and celery and brown for about 2-3 minutes. Add water, tomato sauce, canned tomatoes, salt, cayenne pepper, accent, and bay leaves. Turn heat down to low and simmer about 20-30 minutes. Add raw shrimp and simmer another 20 minutes. Slice 2-3 hard boiled eggs over top and serve over hot rice.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This recipe came from an original "cajun". It is delicious and may be frozen for several weeks before serving. I would not freeze the eggs, but boil them and slice over dish before serving.

 

 

 

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