Shrimp Creole
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Shrimp Creole
3 pounds peeled and deveined shrimp
1/2 cup butter
1/2 cup all purpose flour
2 cups onions, chopped
1 cup celery, chopped
1 cup green bell peppers, chopped
1 Tbsp garlic, minced
3 cups shrimp or fish stock
1 can (15 ounces) tomato sauce
4 thin lemon slices
1 Tbsp brown sugar
1 Tbsp thyme
I Tbsp basil
3 bay leaves
Salt and cayenne pepper to taste
1 cup sliced green onions, including tops
1 cup fresh parsley, chopped
4 cups hot cooked rice
Saute shrimp in butter in a large skillet over medium-high heat for 2 to 3 minutes; remove shrimp and set aside.
Add flour to remaining butter in skillet; stir over medium heat until lightly browned. Stir in onions, celery, green peppers, and garlic; cook until they begin to turn transparent. Add stock, tomato sauce, lemon slices, sugar, thyme, basil, bay leaves, salt and cayenne; simmer about 10 minutes. Stir in green onions, parsley, and reserved shrimp; cook 5 minutes longer. Serve over hot rice.
Makes eight servings.
