Mimi's Shrimp Creole Recipe
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Category: |
Category: |
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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))
½ 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.
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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! |
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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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