Shrimp Creole

Name: Shrimp Creole
Cook time: 2 h
Total time: 2 h
Yield: 8 serving(s)
Ingredients: 1/4 cup vegetable oil; 1/4 cup all-purpose flour; 1 1/2 cups chopped onions; 1 cup sliced green onion; 1 cup chopped celery; 1 cup chopped green bell pepper; 2 garlic cloves, minced; 14 1/2 ounces diced tomatoes, undrained; 8 ounces tomato sauce; 6 ounces tomato paste; 1 cup water; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1/2 teaspoon ground red pepper; 2 bay leaves; 1 tablespoon lemon juice; 1 teaspoon Worcestershire sauce; 1/8 teaspoon hot sauce; 2 lbs peeled deveined shrimp

Submitted by Brookelynne26

"This is not a quick recipe, but taking the time to make a dark rich roux is so worth the wait. Also, you could make ahead of time and reheat over medium; stirring occasionally and making certain the mixture does not boil. I suggest serving over white rice or a saffron rice mix is a special treat if you can find it."

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Ready In:: 2hrs
Ingredients:: 19
Serves:: 8

ingredients

¹⁄₄ cup vegetable oil
¹⁄₄ cup all-purpose flour
1 ¹⁄₂ cups chopped onions
1 cup sliced green onion
1 cup chopped celery
1 cup chopped green bell pepper
2 garlic cloves, minced
14 ¹⁄₂ ounces diced tomatoes, undrained
8 ounces tomato sauce
6 ounces tomato paste
1 cup water
1 ¹⁄₂ teaspoons salt
1 teaspoon black pepper
¹⁄₂ teaspoon ground red pepper
2 bay leaves
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
¹⁄₈ teaspoon hot sauce
2 lbs peeled deveined shrimp

directions

Heat the oil in a large cast iron skillet over medium heat. Gradually whisk in the flour, and cook, stirring constantly, until the roux is a deep caramel color (about 15 minutes).
Remove the pan from heat, and stir in the chopped onion and next 4 ingredients; cook over medium heat, stirring occasionally, 15 minutes or until the vegetables are tender.
Transfer the mixture to a large dutch oven and stir in the tomatoes and next 10 ingredients. Bring to a boil; cover, reduce heat, and let simmer 1 hour, stirring occasionally.
Add the shrimp to the tomato mixture and cook until the shrimp have just turned pink (about 10 - 15 minutes). Remove and discard the bay leaves. Serve over cooked rice.

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Reviews

I mixed this recipe with another shrimp creole recipe and it came out very yummy! I gave it a four star because I found that water needed to be added (1 cup) and I substituded the tomato paste with tomato sauce-coming to 2-8 oz. cans of tomato sauce plus one cup of water. I did this to keep the shrimp creole from being too thick. It is traditionally a "soupier" dish. Instead of dicing the veggies seperately, I bought a bag of "seasoning blend," which can be found in the freezer section, to compensate for the onions and celery. I chopped a few green onions and andded them to the bagged contents. Instead of adding them to the roux (flour and oil), I pre-sauted them in 1/4 cup of light butter-YUMMY!! It is a must for shrimp creole to have a slight buttery flavor. After the roux was a pretty golden brown (not burnt), then I added the veggies, tomato paste, and water. After that, I added the shrimp (frozen) and the seasonings. I hope this review helps clear up this recipe. Thank you for posting--

GoBugsy

RECIPE SUBMITTED BY

Brookelynne26

I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome.

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