Creole Shrimp

Category: Main Dish

Cuisine: American

Ready in 45 minutes

Ingredients

2 ts Salt

1/4 ts Mace

1 c Onions chopped

3 tb Finely minced fresh parsley

6 Cloves

1/4 ts Dried basil

1/3 c Celery chopped

1/2 c Green Pepper Chopped

3 ts Chili powder

1 3/4 c Thinly sliced scallions

4 ts Finely minced garlic

4 tb Dry Red Wine

1/2 ts Dried thyme

2 tb Hot sauce of choice; or more

1/2 c Flour

1 tb Minced chives

2/3 c Vegetable oil

1 tb Cayenne pepper

1 -(up to)

2 c Water

1 lb Can whole peeled tomatoes;

1 -(up to)

8 oz Tomato sauce

4 Whole bay leaves; crushed

2 -(up to)

3 ts Black Pepper ground

4 ts Fresh Lemon Juice

2 lb Whole fresh shrimp; peeled &

6 Whole allspice


Directions

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 <rex_j@gradient.com> CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

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