Mike's Shrimp Creole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs
SERVES: 6
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Peel and devein shrimp . Do not wash before peeling.
  • Make a qt of shellfish stock by placing unwashed shrimp shells in a pot. Add 2 quarts of water and 2 cups of white wine. Add 1 large onion, cut into 1/8, 1 carrot and 1 celery stalk cut into 1" lengths, 6 cloves of garlic cut in half, 2 bay leaves, 1/2 teaspoon of black pepper, i teaspoon of dried thyme and 1/2 lemon. Simmer for 1 hour then strain through fine cheese cloth strainer. Return stock to low boil and reduce to 1 quart.
  • If you do not have fish stock or the time to make it, substitute 16 ounces of clam juice and 16 ounces of vegetable broth. Mix together to form your stock.
  • In a two gallon heavy bottom sauce pan, heat oil over medium heat.
  • Using a wisk, add flour, stirring constantly until sauce like consistency is achieved.
  • Immediately add onions, celery, bell pepper and garlic. Sautee until vegetables are wilted, 3 - 5 minutes.
  • Add tomato sauce and diced tomatoes and blend well into the roux mixture.
  • Slowly add shellfish stock, a little at a time, stirring constantly until sauce like consistency is achieved. Cook 15 minutes, stirring occassionally.
  • Add stock should mixture become too thick.
  • Add shrimp, green onions and parsley and continue to cook five minutes.
  • Season to taste with salt and black pepper.
  • Serve over hot white rice.
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