Shrimp Creole

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INGREDIENTS

1 stick butter
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
4 cups peeled seeded ; and chopped plum tomatoes
1 tablespoon chopped garlic
Salt and cayenne
1 cup water
2 bay leaves
2 pounds large shrimp ; peeled and deveined
2 tablespoons flour mixed with 1/4 cup cold water
Creole Seasoning (recipe below)
6 cups cooked white rice
1/2 cup chopped green onions
Dash of Worcestershire Sauce
Dash of hot sauce

Recipe

INSTRUCTIONS

In a large saute pan, heat the oil. When the oil is hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne.

Stir in the peppers and celery. Saute for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne.

Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and saute for about 2 to 3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Check the seasoning.

To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions

CREOLE SEASONING RECIPE:

* 2 ½ tablespoons paprika

* 2 tablespoons salt

* 2 tablespoons garlic powder

* 1 tablespoon black pepper

* 1 tablespoon onion powder

* 1 tablespoon cayenne pepper

* 1 tablespoon dried leaf oregano

* 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

NOTES

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Shrimp Creole

1 stick butter 
2 cups chopped onions 
1 cup chopped green bell peppers 
1 cup chopped celery 
4 cups peeled seeded and chopped plum tomatoes
1 tablespoon chopped garlic 
  Salt and cayenne 
1 cup water 
2 bay leaves 
2 pounds large shrimp peeled and deveined
2 tablespoons flour mixed with 1/4 cup cold water 
  Creole Seasoning (recipe below) 
6 cups cooked white rice 
1/2 cup chopped green onions 
  Dash of Worcestershire Sauce 
  Dash of hot sauce

In a large saute pan, heat the oil. When the oil is hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne.

Stir in the peppers and celery. Saute for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne.

To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions

CREOLE SEASONING RECIPE:
    * 2 ½ tablespoons paprika
    * 2 tablespoons salt
    * 2 tablespoons garlic powder
    * 1 tablespoon black pepper
    * 1 tablespoon onion powder
    * 1 tablespoon cayenne pepper
    * 1 tablespoon dried leaf oregano
    * 1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

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Nutrition

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Serving Size: 1 Recipe (3006g)
Recipe Makes: 1 Recipe

Calories: 3658
Calories from Fat: 995 (27%)

Amt Per Serving		% DV

	Total Fat 110.5g	147 %
	Saturated Fat 61.9g	309 %
	Monounsaturated Fat 26.9g
	Polyunsanturated Fat 10.4g
Cholesterol 1621.9mg		499 %
Sodium 1628.3mg		56 %
Potassium 2859.7mg		75 %
Total Carbohydrate 425.7g		125 %
	Dietary Fiber 7.9g	32 %
	Sugars, other 417.8g
Protein 221.7g		317 %
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.

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Calories per serving: 3658

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