Best Ed Bradleys Shrimp Creole Recipes

ED BRADLEY'S SHRIMP CREOLE

Steps:

• 1. Heat 2 tbsp of the butter in a saucepan over medium heat and saute onions and garlic approx 5 minutes. DO NOT BROWN!
• 2. Add celery, bell peppers, jalapenos and salt and pepper to taste. Cook for about 4 minutes or until the vegetables are heated but not mushy.
• 3. Add the tomatoes, parsley and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the hot sauce. Remove the bay leaf
• 4. Heat the remaining 4 tbsp of butter in a frying pan and saute the shrimp over high heat ofr 1 minute. Pout the tomato mixture over the shrimp, stir well and bring to a boil. Remove from heat
• 5. I serve this with yellow rice and lemon wedges or as a soup appetizer with crostini.

BEST SHRIMP CREOLE EVER

Steps:

• Pour oil in heavy pot. Add onion, celery, bell pepper, garlic, all tomatoes, salt, sugar, and bay leaves. (that's everything but shrimp, broth, and flour) Bring to boil, then turn to medium heat. Cook for 1 hour; stirring occasionally at first. increase frequency of stirring as hour progresses and liquid reduces. After one hour the mixture goes from soupy to thick paste. careful not to scorch as thickens.
• Dissolve flour in chicken broth and add to tomato sauce mixture. Bring to boil. Add shrimp and bring back to boil; boil 10 minutes. Turn heat off, cover pot and let set for 20 minutes.
• Serve over rice and enjoy!
• note: I use tabasco as condiment since hot is such a personal thing.

ED BRADLEY'S SHRIMP CREOLE

Steps:

• Heat 2 tablespoons of the butter in a saucepan over medium heat and saute onions and garlic for 5 minutes, DO NOT BROWN!
• Add celery, bell peppers, and jalapenos to the pan and season with salt and pepper to taste. Cook for about 4 minutes, stirring often. Do not let the vegetables become soggy; they should remain crisp.
• Add the tomatoes, parsley, and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the Hot Sauce. Remove the Bay Leaf.
• Heat the remaining 4 tablespoons of butter into a frying pan and saute the shrimp over high heat for 1 minute. Pour the tomato mixture over the shrimp, stir well, and bring just to a boil. Remove from heat and serve with rice and lemon wedges as a garnish.