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"Those who forget the pasta are condemned to reheat it."--Unknown

Shrimp Creole Recipe

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This recipe for Shrimp Creole is from The Hillman Family 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:  
1/4 cup flour
1/4 cup bacon grease
2 cups chopped onions
1/2 cup chopped green onions
2 cloves garlic, minced
1 cup chopped green pepper
1 cup chopped celery, with leaves
1 tsp. thyme
2 bay leaves
1/2 tsp. pepper
6 oz. tomato paste
1 (16-oz) can tomatoes, chopped, and liquid
8 oz. tomato sauce
1 cup stock (from boiling shrimp heads & shells), OR
1 cup water
4 lbs. raw shrimp, peeled and deveined
1 tsp. Tabasco
1/2 cup chopped parsley
1 Tbsp. lemon juice
2 cups cooked rice
Directions:
Directions:
In a 4-quart Dutch oven, make a dark brown roux of flour and bacon grease. Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt and pepper, and saute, uncovered, over medium fire until onions are transparent and soft, about 30 minutes. Add tomato paste, and saute 3 minutes. Add tomatoes, tomato sauce, stock (or water). Simmer very slowly, partially covered, for 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. Serve over rice.

This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well. Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.
Personal Notes:
Personal Notes:
From the Plantation Cookbook.

 

 

 

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