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Shrimp Creole
* Exported from MasterCook *
Shrimp Creole
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cajun Main Dish
Fish
Amount Measure Ingredient -- Preparation Method
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2 Pounds Fresh shrimp, heads off
1 Quart Water
1/2 Cup Vegetable oil
3 Each Med. yellow onions -- chopped
2 Each Large bell peppers -- chopped
5 Each Celery -- chopped
10 Each Lge. tomatoes -- peeled & seeded
2 Teaspoons Salt
1 Teaspoon Ground red pepper
1/2 Teaspoon Ground black pepper
1/2 Teaspoon Ground white pepper
1 Tablespoon Fresh thyme
1 Tablespoon Fresh basil
1 1/2 Teaspoons Sugar
5 Each Bay leaves
1 Cup Green onions -- chopped
1 Cup Parsley -- chopped
Peel and devein the shrimp. Place heads (if you have them), and peels in a
small saucepan and add the water. Bring to a slow boil over medium-high
heat and let boil slowly for 15-20 minutes. Strain and discard the heads
and peels. Place the oil in a Dutch oven or other large, heavy pot and
place over medium-high heat. Add the onions, peppers, and celery and saute
stirring often, until the vegetables are very soft, about 45 minutes. Stir
in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to
simmer. Reduce heat to medium and let simmer for 2 hours, stirring
occasionally, This is your creole sauce; it can be prepared 1 or 2 days in
advance and stored in the refrigerator (I find the sauce is even better
after sitting a couple of days in the refrigerator). When you are ready
to serve, return the sauce to a simmer and add the shrimp. Cook until they
turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook
for 1 minute more. Serve on flat plates over beds of rice.
Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as
above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce
to the finished sauce and simmer 45 minutes more.
Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be
your jambalaya base) by adding the shrimp, green onions, and parsley as
above. (If you are using leftover Shrimp Creole, remove the shrimp and
reheat the sauce, add the ham and tomato sauce, and proceed as above.
Return the shrimp to the pan at the end of cooking.) Place the hot, cooked
rice in a large bowl, pour the jambalaya base over, mix well, and serve.
You can also prepare this dish with sausage instead of ham.
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Nutr. Assoc. : 1373 0 0 999 149 274 1514 0 1093 161 1630 1492 88 0 92 679
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