Mike's Shrimp Creole
- Ready In:
- 3hrs
- Ingredients:
- 13
- Yields:
-
1 cup
- Serves:
- 6
ingredients
- 3 lbs shrimp
- 3⁄4 cup vegetable oil
- 3⁄4 cup all-purpose flour
- 1 cup onion, chopped
- 1 cup celery, diced
- 1 cup green pepper, diced
- 4 medium garlic cloves
- 1 cup green onion, chopped
- 1⁄2 cup fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cups tomato sauce
- 8 ounces tomatoes, canned, diced
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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