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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

New Orleans Shrimp Creole Recipe

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This recipe for New Orleans Shrimp Creole is from Mimi's Kitchen, 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 lb. medium shrimp, peeled and deveined
1 tsp corn oil
1 1/4 tsp margarine
2 Tbs flour
1/3c. chopped onion
1 rib celery, chopped
1-2 cloves garlic, minced
1 8 oz can tomato sauce
1/8 tsp thyme
1 bay leaf
1/3 tsp chili powder
Pinch cayenne pepper
1/8 tsp cracked black pepper
1c. boiling water
1/3 tsp sugar
1 thin slice lemon
1/4 tsp salt
2-4 shallots, finely chopped
1 tsp fresh parsley, chopped
3-4c. cooked rice
Directions:
Directions:
1. Heat oil and margarine in a large skillet; add shrimp and
sauté 3-5 minutes or until pink.

2. Remove shrimp from pan and set aside.

3. Add oil to flour in pan; stir over medium-low heat until
golden brown.

4. Add next 4 ingredients and cook until tender. Stir vegetables
constantly.

5. Add next 10 ingredients and mix well; cover and cook over
low for 15-20 minutes.

6. Add shallots, parsley and shrimp; let cook on low for 5-10
minutes. (Do not boil).

7. Serve over hot rice.
Personal Notes:
Personal Notes:
From Pop’s copy of Bruno’s Seafood Cookbook

 

 

 

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