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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Shrimp Creole Recipe

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This recipe for Shrimp Creole is from A Collection of My Favorite Recipies, 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:  
4 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups chopped onions
1 cup chopped bell peppers
3/4 cup chopped celery
3 garlic cloves, minced
2 bay leaves
2 cups peeled, chopped fresh tomatoes or 2 cups canned, chopped with their juice
1 cup shrimp stock* or chicken broth
1 teaspoon salt
1/4 teaspoon cayenne
3 pounds medium shrimp, peeled and deveined
2 teaspoons chopped parsley
Directions:
Directions:
Combine the butter and flour in a medium-heavy pot over medium heat. Cook, stirring, to make a blond roux, 5 to 6 minutes. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the vegetables are soft and lightly golden, 8 to 10 minutes.
Add the bay leaves, tomatoes, shrimp stock, salt, and cayenne. Simmer, uncovered, for 30 minutes, stirring occasionally. Add the shrimp and cook until they turn pink, 3 to 4 minutes.
Remove the bay leaves. Add the parsley and serve over rice.
*To make shrimp stock, combine shrimp shells with water to cover in a saucepan. Add aromatics, such as celery or a piece of onion or the peels from onions, if you wish. Bring to a boil, then lower heat to simmer for 15 minutes. Strain.
Number Of Servings:
Number Of Servings:
6

 

 

 

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