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Mimi's Shrimp Creole Recipe

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This recipe for Mimi's Shrimp Creole, by , is from The Donchetz 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!

Contributor:  
Contributor:  
Randy (Rupert) Istre

Category:
Category:

Ingredients:  
Ingredients:  
2+ lbs. peeled & de-veined shrimp (about 35 to 40 count or higher) - set aside
1 med. onion, sliced
5 onion tops (w/o green part))
bell pepper, chopped
2+ cloves garlic
2 stalks celery (with leaves)
2 heaping tbls. (or less) roux* (preferably peanut butter color)
1 (or 2 for spicy) 8 oz. can Rotel Original plus 1 can water (or less)
1 16 oz. can tomato sauce

* roux can be made yourself (google it) or bought online in jars.

Directions:
Directions:
In a large pot, saute everything (except shrimp, Rotel, & tomato sauce) in 1/2 stick butter till clear

Add: roux (& mix it in with the juices to prevent lumps), Rotel, & tomato sauce plus 1 can water (or less)

Simmer for 45 mins., then add onion tops greens

Turn up burner to med-high, then add shrimp (unseasoned) & cook for 7 mins., then turn burner off.
Add more seasoning, if necessary, to taste
Let sit at least 1 hr., simmer if need it warmer

Serve over rice.
Bon appetit!

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2.5 hours total (prep, cook, sit)
Personal Notes:
Personal Notes:
Mimi (my dear mother, Yvonne) taught me how to cook this wonderful meal, and her mother (Lillian Hensgens, aka "Mon-mon") taught her.

Everyone seems to love Mimi's Shrimp Creole. In fact, after making it for my British buddy, Clive, he took the recipe back to England and it became a menu item at a restaurant in Sheringham - north of London on the North Sea. Literally a world-class Cajun dish!

Bon appetit! And Laissez les bon temps rouler!

 

 

 

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