Shrimp Creole

2013-01-06
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Ingredients

  • 2/3 cup vegetable oil
  • 1/2 cup flour
  • 1 1/2 cups sliced scallions
  • 1 cup chopped onion
  • 3/4 cup chopped green bell pepper
  • 4 cloves garlic, minced
  • 3 tablespoons fresh parsley
  • 1 (16 ounce) can tomatoes
  • 1 (8 ounce) can tomato sauce
  • 4 tablespoons red wine
  • 2 bay leaves
  • 2 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon red pepper
  • 1/4 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 2 slices fresh lemon
  • 2 cups water or fish stock
  • 2 pounds raw shrimp, peeled
  • 4 cups cooked rice

Method

Step 1

In a very heavy kettle heat oil and flour, stirring constantly.

Step 2

Cook and stir until a medium brown roux is formed.

Step 3

Add onions, pepper, garlic and parsley to cool the roux, then lower heat and continue cooking until vegetables brown slightly.

Step 4

Mix in tomatoes and tomato sauce.

Step 5

Add wine and seasonings and mix.

Step 6

Bring mixture to a low boil.

Step 7

Add water or stock to desired consistency.

Step 8

When mixture boils, reduce heat and simmer about 1 hour.

Step 9

Add shrimp; cover, and simmer for 20 minutes more; do not overcook shrimp.

Step 10

Adjust seasonings if necessary.

Step 11

Serve over boiled rice.

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