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.
Recipe Type: Seafood
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