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Rinse and peel shrimp; refrigerate until needed. Use shells for shrimp stock if making fresh.
Heat the chicken fat or oil over high heat in a 4 quart saucepan. Add 1 cup of onions and cook for 3 minutes, stirring frequently.
Lower heat to medium-low and continue cooking, stirring frequently until onions are a rich brown color but not burned, about 3 to 5 minutes.
Add the remaining 1 1/2 cups onions, the celery, bell peppers and butter. Cook over high heat until the bell peppers start to get tender, about 5 minutes, stirring occasionally.
Add the garlic, bay leaf, salt and peppers; stir well. Then add the Tabasco, thyme, basil and 1/2 cup of the stock. Cook over medium heat about 5 minutes to allow the seasons to marry and vegetables to brown further, stirring occasionally and scraping pan bottom well.
Add the tomatoes; turn heat to low and simmer 5 minutes stirring bottom of pan and scrapping occasionally.
Stir in the tomato sauce and simmer 5 minutes, stirring occasionally.
Add the remaining 2 cups of stock and the sugar. Continue simmering for 15 minutes, stirring occasionally.
Cool and refrigerate if made the day before. Or if serving immediately, turn heat off and add the shrimp; cover the pot and let sit just until shrimp are plump and pink about 5 to 10 minutes.
Serve immediately. To serve mound 1/2 cup rice on each heated serving plate; spoon 1 cup shrimp Creole around the ring and arrange 8 or 9 shrimp on the sauce.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (554g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 302 | ||
Calories from Fat: 113 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.5g | 17 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 155mg | 48 % | |
Sodium 1597.1mg | 55 % | |
Potassium 1393.7mg | 37 % | |
Total Carbohydrate 25.8g | 8 % | |
Dietary Fiber 6.3g | 25 % | |
Sugars, other 19.5g | ||
Protein 24.6g | 35 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 302
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