"Hunger is the best sauce in the world."--Cervantes

Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from Yiayia's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Strakes

Category:
Category:

Ingredients:  
Ingredients:  
5 stalks of celery - chopped
2 large onions - diced
2 large green peppers - chopped
Parley - (fresh 1/4 cup chopped or dry = 1 tablespoon)
1 14 oz can of tomato sauce
1/2 stick of butter
1 bay leaf
1 tablespoon hot sauce like Tabasco (or 1 teaspoon Old Bay to taste)
1 teaspoon Cayenne pepper (optional if you like it spicy)
1 teaspoon garlic powder or six cloves of fresh garlic
42 shrimp (uncooked, large) peeled & deveined
6 cups water for cooking shrimp
2 full cups of dry rice (cook according to package directions using shrimp stock)

Please note you can split this recipe in half by using 1 lb of shrimp and use an 8 oz can of tomato sauce, 1 large pepper, 1 large onion, 3 stalks of celery, 2 T oil, parsley, salt, pepper, basil and one bay leaf.

Directions:
Directions:
Saute celery, onion, green pepper in butter till just tender.

Add parsley, tomato sauce, garlic powder, hot sauce and bay leaf to sauteed vegetables. Simmer on low for about 10 minutes. Remove from stove and add cooked shrimp. Stir and let sauce sit covered. You can add a little water for thinner sauce if you prefer.

With 6 cups of water boil shrimp till just pink. Save water for cooking the rice.
Cook Rice according to package directions using shrimp stock for the water.

When rice is done, spoon out six portion servings, then add Creole sauce to top of rice. (Remove Bay leaf)

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Shrimp Creole was a favorite on Fridays!

 

 

 

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