Shrimp Creole Recipe
Type: Entree
Prep: 2 hours
Ingredients
- 5 lbs. of small shrimp, boiled
- 4 green peppers, chopped
- 1 large yellow onion, chopped
- 4 cloves of garlic, minced
- 3/4 cup of corn oil
- 3 tbs. of flour
- 1 can of tomato paste (6 oz.)
- 1 can of chopped tomatoes
- 1/2 tsp. of cayenne pepper
- 1 tsp. of salt
- 1/2 tsp. of black pepper
- 2 tsps. of Worcestershire sauce
- 2 bay leaves
- 1/2 tsp. of thyme
Directions
Mix flour and oil in a skillet to create a roux. Brown well.
Add onions and saute until slightly brown.
Add in shrimp and stir until each is coated and none of the roux and onions stick to the pan.
Add tomato paste, green peppers, and celery. Stir for 15 minutes on moderate heat.
Once the tomato paste sticks to the shrimp, pour in 1 cup of hot water to the bottom of the skillet and turn heat to low.
Cook for 15 minutes, stirring occasionally.
Slowly stir in 2 more cups of hot water, chopped tomatoes, and seasonings.
Cook on low heat for 1 hour and serve over rice.
