Grandma Smejkal’s Pearl Harbor Shrimp Creole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbs. butter
½ cup onion, diced
½ cup celery, sliced
½ cup green bell pepper, chopped
1 clove garlic
1 tbs. flour
1 can diced tomatoes
2 bay leaves
¼ tsp. thyme
¼ tsp. cayenne
1 pinch sugar
1 lb. shelled raw shrimp
Side dish:
1.5 cups of rice cooked according to your preferred method.
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Directions: |
Directions:1) Preheat a large frying skillet to a steady medium, quickly brown the butter, and then add the onions and cook until they begin to become translucent.
2) Add the celery and bell pepper and continue to cook until the ingredients brown a little on the edges.
3) Add the garlic, stir for a half a minute, then add the flour and stir until it is fully incorporated into the juices in the pan and heated through.
4) Add the can of diced tomatoes, and remaining spices, and bring to a boil.
5) Add the shrimp and cook until the shrimp is pink. When the shrimp is done, remove from heat and serve immediately over buttered rice. |
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Number Of
Servings: |
Number Of
Servings:5 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: Grandma Smejkal told me that this is Grandpa Smejkal's favorite way to eat shrimp. According to the legend, it was imparted to her by a close family friend who was a cook in the Navy during WWII and survived the attack on Pearl Harbor. There's a lot of history in this recipe, and I hope it finds new life in your kitchen.
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