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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Shrimp Creole Recipe

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This recipe for Shrimp Creole is from Suwanee Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb. medium-size shrimp, fresh is best
2 c. chopped green onion
1 c. chopped green pepper
1 c. chopped celery
2 garlic cloves, minced
1/4 c. vegetable oil
1 (6 oz.) can tomato paste
1 1/2 c. chicken broth, divided
1 (14.5 oz.) can diced tomatoes, undrained
1 (8oz.) can tomato sauce
2 bay leaves
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. ground red pepper
2 tbsp. all-purpose flour
Hot cooked rice
Directions:
Directions:
Peel shrimp, and devein, or thaw if using frozen, and set aside.

Saute onion, green pepper, celery and garlic in hot oil in a large skillet over medium-high heat 5 minutes or until tender. Add tomato paste, and cook, stirring constantly, 1 minute. Stir in 1 cup chicken broth, diced tomatoes, tomato sauce, bay leaves, Worcestershire sauce, salt and red pepper; bring to a boil. Reduce heat and simmer, stirring occasionally, 20 minutes.

Stir together remaining 1/2 cup chicken broth and flour in small bowl. Whisk into tomato mixture, and cook, stirring occasionally, 5 minutes.

Add shrimp; cook 4 minutes or until shrimp turn pink. Remove and discard bay leaves; serve over hot rice.
Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
Prep: 25 Min. Cook: 35 Min.
Personal Notes:
Personal Notes:
This recipe is from Southern Living Favorites by WALKER OGLESBY from Tampa, Florida

 

 

 

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