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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An easy shrimp creole full of flavor. Ingredients:
1/2 cup oil |
1/2 cup flour |
one cup each onion and celery - chopped |
1 green pepper - chopped |
1/2 cup green onion |
chopped garlic - to taste |
large can diced tomatoes |
small can tomato sauce |
spices to taste - salt, black pepper, red pepper, parsley, basil, thyme, mace, allspice, bay leaves, hot sauce |
juice of 1/2 lemon |
one pound raw peeled shrimp |
Directions:
1. Make a roux from 1/2 cup oil and 1/2 cup flour in a large pot. Sitr CONSTANTLY over medium to low heat until the color is a light caramel, just a bit lighter than peanut butter. It you do not stir it constantly, it will burn and you'll have to start over!
2. To the roux, add the following chopped vegetables: onion, celery, green pepper, green onion and cook until the vegetables soften a bit - but not until they are mushy! Add chopped garlic to taste. Stir. Stir. Stir. Add one large can of diced tomatoes with juice and one small can of tomato sauce.
3. Keep cooking mixture over low heat, keep stirring often. If it seems too thick, you will probably need to add some water - maybe a cup or two at this point. Use your judgement regarding the consistency and thickness. Add seasonings: black pepper (lots), red (cayenne) pepper (as much as you want or can stand), mace (1/2 tsp), allspice (1 tsp), hotsauce (Tabasco), salt (1/4 tsp), parsley (3 TBS), some basil, thyme and mace (maybe 1/2 tsp each), whole bay leaves (2 or 3). (I use dry spices, not fresh.) Use what tastes good to you.
4. Keep cooking mixture over low heat - letting it simmer - and stirring often.
5. When you're ready to serve it, add the juice of one half a lemon. Crank up the heat to medium and add one pound of fresh, peeled shrimp. Stir. When the shrimp turn pink and get firm, it's ready.
6. Serve over hot, cooked, white rice.
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