Shrimp Creole

Recipe by evelynathens
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse shrimp well and pat dry on paper towels.
  • In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
  • Combine them with 2 cups water in a saucepan.
  • Bring to boil and simmer mixture for 20 minutes.
  • Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
  • Reserve.
  • In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
  • Discard garlic and add shrimp to the oil.
  • Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
  • Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
  • Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
  • Stir in tomato paste and reserved shrimp broth and bring to boil.
  • Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
  • Stir in sour cream and Tabasco.
  • Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.
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