Directions: |
Directions:Take frozen shrimp out of the package and wash in a colander. They are better if they are frozen when you cook them. Set aside.
Slice the green onion tops of about 1 ˝ bunches of green onions and set aside. Chop the white part of the green onions and combine with the ˝ regular white onion chopped.
Take deep frying pan and put in a couple of tablespoons of butter. Saute onions. When onions are transparent, stir in flour and turn down the heat just a little. You want to make a light roux. Add more butter if mixture is too dry to stir. Stir onions, flour and butter for about 2 minutes, then add tomato sauce and a few sprinkles of cayenne (remember with cayenne, put a few shakes in and taste, if it is not flavorful enough wait until later when you serve to add more if you need more-everyone may not be able to take hot cayenne pepper). Fill the tomato sauce can ˝ half full with water. Add a little water if mixture in pan is too thick. You want this to be a little thick since the frozen shrimp are going to make some liquid for the sauce. Turn up to boil. Quickly add shrimp, 3-4 tablespoons of butter and green onion tops. Cover and let it boil again. Boil for about 3-5 minutes until shrimp are pink. You may have to open the lid and stir a few times. Do not cook the shrimp too long or they will get rubbery. Shrimp should be “swimming” in a wonderful creole sauce after cooking. Take off the heat as soon as possible after shrimp are pink. Do not let them continue to cook in pan. Serve over white rice. |
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