Shrimp Creole
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Thursday, 23 June 2011 00:16
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½ cup cooking oil 2 large onions, coarsely chopped 1 large bell pepper, coarsely chopped 1 cup chopped celery 3 cloves garlic, crushed & minced 3 cups tomatoes, whole, peeled, and chopped 1 tsp salt 1 TBS paprika 1 tsp Tabasco...

 

  • ½ cup cooking oil
  • 2 large onions, coarsely chopped
  • 1 large bell pepper, coarsely chopped
  • 1 cup chopped celery
  • 3 cloves garlic, crushed & minced
  • 3 cups tomatoes, whole, peeled, and chopped
  • 1 tsp salt
  • 1 TBS paprika
  • 1 tsp Tabasco sauce
  • 1 tsp black pepper
  • ½ tsp file’ powder
  • 1 tsp basil
  • ½ tsp thyme
  • 2 large bay leaves
  • 3 pounds shrimp, peeled and deveined (21-25 count)
  • 2 TBS cornstarch
  1. Heat oil in large saucepan over medium-high heat until hot; add onions, bell pepper, celery, and garlic; sauté until vegetables are wilted
  2. Add tomatoes and continue to sauté until tomatoes are slightly browned, about 5 minutes
  3. Add salt and next 7 ingredients, reduce heat and simmer for 15 minutes, stirring occasionally to prevent sticking
  4. Add shrimp and continue to simmer for 10 minutes, stirring often
  5. To thicken, dissolve cornstarch in as little water as necessary; when dissolved, add to saucepan and stir in well
  6. Serve over steamed rice

Serves 6-8

 

Last Updated on Wednesday, 06 July 2011 03:22