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Shrimp Creole Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. raw shrimp with shells
1/4 cup olive oil
4 cups of Court bouillon *
1/2 cup butter
1 cup onion, finely chopped
1 cup green pepper, finely chopped
1 cup celery with tops, finely chopped
2 cloves minced garlic
1 bay leaf
1 tsp. salt
1 1/2 tsp. white pepper
1/2 tsp. cayenne pepper
1/2 tsp. dried thyme
4 cups diced tomatoes
1/3 cup fresh basil leaves

Directions:
Directions:
Rinse, peel and devein shrimp (if desired). Refrigerate meat.

Court Bouillon: Fry the shrimp shells in oil for 5 minutes. Add 4 cups of water, boil for about 5 to 10 minutes, reducing the liquid to 3 cups. Strain and set aside.

Saute onion, bell pepper and celery in butter. Add garlic, bay leaf, salt, peppers and thyme. When the onions are translucent, add diced tomatoes. Add chopped basil leaves. Stir in court bouillon and simmer vigorously for 30 minutes, stirring frequently.

If necessary the sauce may be thinned with white wine.

Add the shrimp to the sauce after 30 minutes and cook until done (depending upon the size of the shrimp from 5 to 10 minutes).

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Serve over steamed white rice with a crusty baguette and sweet butter and a tossed green salad.

 

 

 

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