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Shrimp Creole
2/3 cup vegetable oil
1/2 cup flour
1 1/2 cups sliced scallions
1 cup chopped onion
3/4 cup chopped green bell pepper
4 cloves garlic, minced
3 tablespoons fresh parsley
1 (16 ounce) can tomatoes
1 (8 ounce) can tomato sauce
4 tablespoons red wine
2 bay leaves
2 teaspoon salt
3/4 teaspoon black pepper
1/2 teaspoon red pepper
1/4 teaspoon dried basil
1/2 teaspoon dried thyme
2 slices fresh lemon
2 cups water or fish stock
2 pounds raw shrimp, peeled
4 cups cooked rice
In a very heavy kettle heat oil and flour, stirring constantly. Cook and stir until a medium brown roux is formed. Add onions, pepper, garlic and parsley to cool the roux, then lower heat and continue cooking until vegetables brown slightly. Mix in tomatoes and tomato sauce. Add wine and seasonings and mix. Bring mixture to a low boil. Add water or stock to desired consistency. When mixture boils, reduce heat and simmer about 1 hour. Add shrimp; cover, and simmer for 20 minutes more; do not overcook shrimp. Adjust seasonings if necessary.
Serve over boiled rice.
Yields 6 to 8 servings.
Shrimp Creole
1/4 pound butter
1 cup chopped green bell pepper
1 cup chopped onions
1 cup diced celery
1 cup diced shallots
2 cups chopped canned tomatoes
1 cup tomato purée or 2 tablespoon tomato paste
2 bay leaves
3 pounds peeled, de-veined shrimp
2 ounces cornstarch
1 pint cold water
1 ounce lemon juice
Salt
Pepper
Cayenne
Melt butter; sauté peppers, onions, celery and shallots for 5 minutes. Add tomato purée or paste and bay leaves, then simmer 15 minutes.
Add shrimp and simmer 15 minutes.
Dissolve cornstarch in 1 pint cold water, add and simmer 5 minutes.
Add lemon juice, salt and pepper to taste; add pinch of cayenne, simmer 15 minutes.
Serve over steamed rice or creamed potatoes.
