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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Shrimp Creole Recipe

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This recipe for Shrimp Creole is from Welcome Home, 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:  
1/4 cup flour
1/2 cup bacon grease
2 cups onion
2 cloves garlic
1/2 cup green onions
1 cup bell pepper
1 cup celery with leaves
1 tsp. thyme
2 bay leaves
3 tsp. salt
1/2 tsp. pepper
6 oz. tomato paste
1 (16 oz.) can tomatoes, coarsely chopped & liquid
1 cup shrimp stock or water
4 lbs. raw shrimp
1 tsp. Tabasco
1/2 cup chopped parsley
1 tbsp. lemon juice
2 cups cooked rice
Directions:
Directions:
In a 4-qt. Dutch oven, make a dark brown roux. Add onion, garlic, bell pepper, celery, thyme, bay leaf, salt & pepper, and saute, covered over medium heat until onions are transparent and soft (about 30 minutes). Add tomato paste and saute 3 minutes. Add tomatoes, tomato sauce, and stock. Simmer very slowly, partially covered (1 hour), stirring occasionally. Add shrimp and cook until shrimp are just done, about 5 minutes. Add Tabasco, parsley, and lemon juice. Stir, cover, and remove from heat. Better if made ahead; freezes well. Remove from refrigerator 1 hour before serving. Heat quickly, without boiling and serve immediately.
Personal Notes:
Personal Notes:
This recipe was given to me by my dear friend, Doris Sylvest, from Baton Rouge.

 

 

 

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