Description
This shrimp Creole recipe includes the typical Creole foundation of onion, celery, and bell pepper with a tomato sauce simmered to the desired thickness.
Summary
| Yield | |
|---|---|
| Source | Creole cuisine |
| Prep time | 1 hour |
| Cooking time | |
| Total time | 1 hour |
Ingredients
10 T
butter 2 c
onion (coarsely chopped) 2 c
celery (coarsely chopped) 2 c
bell pepper (green or red, coarsely chopped) 1 c
tomato puree 6
tomatoes (frehs, peeled) 3 leaf
bay leaf 1⁄4 t
oregano 1 pn
thyme 2 c
fish stock 1 T
brown sugar 60
shrimp (peeled and deveined)Instructions
- Melt 6 tablespoons butter in 3 quart saucepan over medium heat.
- Reserve 1/2 cup of each onion, celery and pepper for later. Add onion, celery and pepper and saute 10 minutes.
- Add tomato puree, tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste and cook an additional 10 minutes.
- Stir in stock and bring to boil. reduce heat and simmer until sauce begins to thicken, about 45 minutes. remove from heat and strain; discard vegetables.
- Melt remaining butter in large saute pan over medium heat. Add reserved 1/2 cup onion, sprinkle wit sugar and saute until golden brown.
- Add reserved 1/2 cup celery and pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in reserved sauce and simmer gently 10 minutes.
- Add shrimp and cook just until heated through.
Notes
Serve shrimp Creole immediately over steamed rice.
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