Shrimp Creole

Shrimp Creole Ingredients

1/4 pound butter	1/2 teaspoon ground white pepper
1/2 cup margarine or olive oil	1/2 teaspoon ground cayenne pepper *
2 large onions chopped	5 Tablespoons Tiger Sauce (or whatever's your
4 cloves garlic minced (4 to 5)	favorite hot sauce) *
2 Celery stalks finely chopped	1 teaspoon Tabasco Sauce
6 large Tomatoes peeled and chopped	2 Tablespoons Worchestershire Sauce
(or 2 large cans peeled and chopped	3/4 teaspoon salt
tomatoes)	Juice of 1 lemon or 2 tablespoons
2 quarts shrimp stock (chicken stock can be	bottled lemon juice
substituted, but it's just not the same)	1/4 Cup sugar
2 small green peppers seeded and chopped	4 pounds uncooked medium shrimp peeled and deveined
2 cans tomato paste (12 oz)	(Save the shells for the stock)
2 bay leaves whole	Cooked long-grain rice
2 teaspoons fresh thyme	* Use more or less according to how
1 Tablespoon chopped parsley	you like it.
1/2 teaspoon ground black pepper

Instructions for Shrimp Creole

To make a shrimp stock, place 1 chopped carrot, 1 medium onion, quartered, shrimp shells (and heads if you were able to get them), 2 stalks celery, chopped, and one head of garlic, chopped in half, into a saucepan with 4 quarts of water and boil for 30-45 minutes. Strain the stock and discard the vegetables. These ingredients are NOT listed above.

Melt butter (or margarine) in large, heavy skillet or Dutch Oven and saute onion, bell pepper, celery and garlic until tender.

Add stock, tomatoes, tomato paste, and remaining ingredients (except shrimp and rice) to skillet.

Bring to a boil and then reduce heat.

Simmer for approximately 1 hour, stirring occasionally. It doesn't hurt
anything to simmer longer, just don't add the shrimp until you're almost ready to serve the dish.

Add shrimp and simmer for about 10-15 minutes more (Don't overcook the shrimp).

To serve, ladle a generous portion of the creole sauce over a bowl of rice.

Dig in and enjoy.







Main Ingredient: ShrimpCuisine: Cajun

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Ingredient Insight - look inside this recipe