SHRIMP CREOLE

Shrimp Creole image

Classic Southern dish. I got this from my ex-husband's best friend's mother when we went to visit in the Garden district in New Orleans.

Provided by Lynette !

Categories Seafood

Time 2h20m

Number Of Ingredients 21

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Ingredients

3-4 lb unpeeled medium-size fresh shrimp
1/4 c vegetable oil
1/4 c all-purpose flour
1 1/2 c chopped onion
1 c chopped celery
3/4 c chopped green onions
1 large green bell pepper, chopped
3 clove garlic, minced
16 oz can italian style tomatoes, undrained and chopped
8 oz can tomato sauce
6 oz can tomato paste
1 c water
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground red pepper
2 bay leaves
1 Tbsp fresh lemon juice
2 tsp worcestershire sauce
2 dash(es) hot sauce
1 Tbsp chopped fresh parsley
hot cooked basmati rice

Steps:

1. Peel and devein the shrimp; set aside and keep cold.
2. Combine the oil and flour in a large Dutch oven; cook over medium heat, stirring constantly until the roux is caramel colored (about 15 minutes).
3. Add the onion, celery, green onions, green pepper, and garlic; cook stirring frequently, for 15 minutes or until tender.
4. Stir in the tomatoes and the next 10 ingredients. Bring to a boil; cover, reduce heat, and simmer for 1 hour, stirring occasionally.
5. Add the shrimp and simmer 10 minutes or until the shrimp turns pink. Remove and discard the bay leaves. Stir in parsley, if desired. Serve over the hot basmati rice.

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