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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.
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