"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Shrimp Creole Recipe

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

Added: Thursday, October 8, 2009


1/2 cup butter
3 Tbsp all purpose flour
1 large onion, chopped
1/2 bell pepper, chopped
1 cloves garlic, chopped
1 (8-oz) can tomato sauce
1 can chicken broth
1 bay leaf
1 1/2 tsp sugar (or less)
1/2 tsp red pepper
squeeze of lemon juice
shake of tabasco sauce; salt and pepper to taste
2 pounds raw medium shrimp, peeled
1 Tbsp chopped parsley
chopped green onion tops

Make a light roux with butter and flour in a 5 qt dutch oven. Add onion, bell pepper and garlic. Saute over medium heat until vegetables are limp. Stir in tomato sauce, water, bay leaf, sugar, red pepper, lemon juice, tabasco, salt and pepper. Simmer on medium low heat 30 minutes. Add shrimp and parsley. Cover and cook 10 minutes or until shrimp are cooked. Serve over hot rice. Top with chopped green onions.

Personal Notes:
Personal Notes:
This is a very easy, quick recipe. The lemon juice really gives it a good flavor.




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