David's Shrimp Creole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Tbs. Old Bay seasoning
1/2 lemon, sliced
4 whole black peppercorns
2 lbs. shrimp, cleaned and deveined
4 slices bacon, reserve fat renderings
2 Tbs. butter
1 cup onion, chopped
1 1/2 cup green bell pepper, chopped
1/4th. cup parsley, chopped
1 1/2 cup celery, sliced
2 8 ounce cans of crushed tomatoes
1 6 ounce can of tomato paste
1 Tbs. lemon juice
1 clove garlic, minced
1 Tbs. sugar
1 tsp. salt
1/2 tsp. freshly-ground black pepper
1/2 tsp. crushed red pepper
1 bay leaf
1/2 tsp. crushed thyme
1/2 tsp. file or ground oregano
White rice
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Directions: |
Directions:Cook shrimp, covered in water with Old Bay season, 1/2 lemon, sliced, and 4 whole black peppercorns. Drain, reserving 1 cup of the liquid. Fry the bacon, drain on absorbent paper towels, and crumble. Saute onion, green bell pepper, parsley, and celery until tender in 2 Tbs. bacon renderings and 2 Tbs. butter. Add the remaining ingredients except the file and rice. Bring to a boil. Cover, reduce heat and simmer for 30 minutes. Just before serving, stir in shrimp and file, or oregano. Bring back to a boil and simmer for 5 minutes. Serve over rice. Enjoy!
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Number Of
Servings: |
Number Of
Servings: 4 to 6 |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: I learned this recipe, and of course added to the original version, from an actual Creole lady in Houston. She had honey-blond hair, green eyes, a light complexion, and she was the most wonderful mother figure I've ever had. I hope you and your family and friends enjoy this recipe as much as I do.
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