Creole Shrimp

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Creole Shrimp Ingredients

2/3 c Vegetable oil	2 -(up to)
1/2 c Flour	6 Whole cloves
1 3/4 c Thinly sliced scallions	2 ts Salt
1/3 c Chopped celery	1 -(up to)
1 c Chopped onion	3 ts Ground black pepper
1/2 c Chopped green pepper	1 tb Cayenne pepper
4 ts Finely minced garlic	1 -(up to)
3 tb Finely minced fresh parsley	3 ts Chili powder
1 lb Can whole peeled tomatoes;	1/4 ts Mace
1 tb Minced chives	1/4 ts Dried basil
4 tb Dry red wine	1/2 ts Dried thyme
8 oz Tomato sauce	4 ts Fresh lemon juice
2 lb Whole fresh shrimp; peeled &	2 c Water
4 Whole bay leaves; crushed	2 tb Hot sauce of choice; or more
6 Whole allspice

Instructions for Creole Shrimp

In a large pot, heat oil and gradually add flour, stirring constantly. Cook over medium heat to form a medium brown roux (about the color of peanut butter.) Add vegetables and parsley. Mix well and cook until vegetables are tender. Mix in tomatoes, tomato sauce, wine, seasonings and lemon juice. Bring to a boil. Add water, mix thoroughly. Bring to a boil again, cover, reduce heat and simmer for 45 minutes. Add shrimp. Again, bring to the boil, cover, reduce heat and simmer for 20 minutes. Serve over boiled rice. Rex C. Johnson CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized

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