Shrimp Creole - Southeast Texas Style
- Reviews 4
Ready In: 1 hr
Serves: 6-8
Ingredients
- 1⁄2 cup butter, divided
- 2 cups onions, diced
- 1 cup celery, diced
- 1 cup green bell pepper, diced
- 4 garlic cloves, minced
- 2 tablespoons flour
- 2 (10 ounce) cans Rotel Tomatoes
- 1 (8 ounce) can tomato paste
- 1⁄2 cup red wine
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sugar
- 1⁄2 teaspoon basil
- 1 teaspoon thyme
- 2 bay leaves
- 1 bunch parsley, cleaned & finely chopped
- 2 lbs medium shrimp, peeled & deveined
Directions
- In a large skillet, melt 1/4 cup of the butter (reserving the other 1/4 cup for later)over medium heat.
- Saute the onion, celery, bell pepper and garlic until tender.
- Add the other 1/4 cup butter to the skillet and stir in until melted.
- Sprinkle the flour into the skillet and stir until combined.
- Add the canned tomatoes, tomato paste and red wine, blending well.
- At this point, add all the remaining ingredients except for the shrimp.
- Let come to a boil, then reduce heat to low, cover and let simmer for 30 minutes, stirring occasionally to prevent sticking.
- Add shrimp to simmering creole and stir to combine.
- Cook approximately 10 more minutes, until shrimp turns pink and is done.
- Remove bay leaves before serving.
- Serve over hot cooked rice.
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