Shrimp Creole
This is not a quick recipe, but taking the time to make a dark rich roux is so worth the wait. Also, you could make ahead of time and reheat over medium; stirring occasionally and making certain the mixture does not boil. I suggest serving over white rice or a saffron rice mix is a special treat if you can find it.
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INGREDIENTS
Nutrition- 1⁄4cup vegetable oil
- 1⁄4
- 1 1⁄2cups chopped onions
- 1cup sliced green onion
- 1cup chopped celery
- 1cup chopped green bell pepper
- 2
- 14 1⁄2
- 8ounces tomato sauce
- 6ounces tomato paste
- 1cup water
- 1 1⁄2teaspoons salt
- 1teaspoon black pepper
- 1⁄2teaspoon ground red pepper
- 1tablespoon lemon juice
- 1teaspoon Worcestershire sauce
- 1⁄8teaspoon hot sauce
- 2lbs peeled deveined shrimp
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DIRECTIONS
- Heat the oil in a large cast iron skillet over medium heat. Gradually whisk in the flour, and cook, stirring constantly, until the roux is a deep caramel color (about 15 minutes).
- Remove the pan from heat, and stir in the chopped onion and next 4 ingredients; cook over medium heat, stirring occasionally, 15 minutes or until the vegetables are tender.
- Transfer the mixture to a large dutch oven and stir in the tomatoes and next 10 ingredients. Bring to a boil; cover, reduce heat, and let simmer 1 hour, stirring occasionally.
- Add the shrimp to the tomato mixture and cook until the shrimp have just turned pink (about 10 - 15 minutes). Remove and discard the bay leaves. Serve over cooked rice.
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