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Shrimp Creole
Ingredients
- • 1 pound shrimp, peeled and deveined
- • 1 Tablespoon margarine
- • 1 Tablespoon olive oil
- • 3 Tablespoons flour
- • 16 ounces tomato sauce
- • 1 cup onions, diced
- • 1 cup celery, thinly sliced
- • 1 cup bell pepper, seeded and diced
- • 3 cloves garlic, thinly sliced
- • 16 ounces seafood stock
- • 2 bay leaves
- • - juice of one lemon
- • ⅛ teaspoon black pepper
- • ⅛ teaspoon white pepper
- • ⅛ teaspoon cayenne pepper
- • ½ cup green onions thinly sliced
- • 3 cups cooked white rice
Directions
- In a large deep black cast iron skillet melt the butter over moderate heat.
- Add olive oil
- Into the same skillet with the butter and oil put the onions, garlic, celery, and bell pepper and sauté until soft, stirring constantly with a wooden spoon, for about 2 minutes.
- Mix in flour and blend well.
- Pour in tomato sauce and seafood stock.
- Reduce the heat to medium-low and when the sauce comes to a simmer add the bay leaf, lemon juice, black, white and red pepper.
- Simmer for 30 minutes.
- Add the shrimp cook an additional 30 minutes.
- Serve over boiled rice and garnish with green onions.
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