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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I inherited this recipe from a friend when we lived in New Orleans. It's been modified quite a bit over time. The prep time doesn't include the time for shelling and deveining the shrimp or preparing the shrimp stock. I usually do that the day before or sometime before I assemble everything for the actual dish. Ingredients:
1 tablespoon vegetable shortening |
1 tablespoon margarine |
3/4 cup flour |
1 small onion, chopped |
5 -6 green onions, chopped |
3 cloves garlic, minced |
1 (8 ounce) can tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
1 teaspoon dried basil |
1 teaspoon dried oregano |
1/4 teaspoon red pepper flakes |
1 bay leaf |
1/2 lemon, juice of |
1 1/2 lbs shrimp, shelled & deveined (save shells for stock) |
3/4 cup shrimp stock |
hot cooked rice |
Directions:
1. Prepare shrimp shell stock: Place shells in a saucepan and cover with water.
2. Heat to boiling.
3. Reduce heat, cover pan, and simmer 30 minutes.
4. Drain stock from shells, reserving 3/4 c for creole sauce.
5. Discard shells.
6. Melt vegetable shortening and margarine in a skillet.
7. Add flour and make a nice brown roux.
8. Add onion, garlic, and green onion to roux.
9. Stir and cook until translucent.
10. Add tomato sauce, diced tomatoes, and shrimp stock.
11. Mix well.
12. Add all seasonings; thoroughly stir mixture.
13. Cover and simmer for 20 minutes.
14. Taste and adjust seasonings as needed.
15. Add cleaned, shelled shrimp and lemon juice.
16. Stir and cover for 10 minutes.
17. Serve heaping spoonfuls over hot cooked rice.
18. Enjoy!
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