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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Shrimp Creole Recipe

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This recipe for Shrimp Creole is from ANN'S (NANA) FAVORITE RECIPES, 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:  
1/4 cup flour
1/4 cup olive oil
2 cups chopped onions
1/2 cup chopped green onions
2 cloves garlic, minced
1 cup chopped green pepper
1 cup chopped celery
1 tsp. thyme
2 bay leaves
3 tsp. salt
1/2 tsp pepper
6 oz tomato paste
1-16 oz can chopped tomatoes
8 oz tomato sauce
1 cup water
2-4 lbs peeled, deveined, raw shrimp
1 tsp hot sauce
1/2 cup chopped parsley
1 T lemon juice

2 cups cooked rice.
Directions:
Directions:
In a 4 quart dutch oven, make a dark brown roux of flour and olive oil. Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt and pepper and saute unvocvered over medium heat until onions are transparent and soft, about 30 minutes.
Add tomato paste and saute 3 minutes.
Add tomatoes, tomato sauce, water and simmer very slowly, partially covered for 1 hour, stirring occasionally. Add shrimp and cook until shrimp are just done, about 5 minutes. Add hot sauce, parsley, and lemon juice. Stir, cover, and remove from heat.

Serve over rice.
This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well. Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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