February Recipe from Chef “Shrimp Creole”

February 8, 2012 at 2:56 pm (Willow Writers) (, , , , , , , , , , )

Lent begins this month along with Mardi Gras, and our recipe goes along with those two events. – Chef Haberle

Shrimp Creole
Serves 4 to 6

Ingredients
2 pounds 21/30 shrimp or larger-peeled and deveined
2 Tablespoons flour
3 Tablespoons butter
2- 16 oz cans stewed tomatoes
2 medium onions medium diced
2 green bell peppers medium diced
1 celery rib small diced
2 cloves garlic minced
½ cup diced green onions
1 cup water, shrimp stock, or clam juice
4 Bay leaves
1 teaspoon sugar
1 teaspoon Creole Seasoning
1 Tablespoon Worchestershire Sauce
½ teaspoon Tabasco
Salt and Pepper to taste
6 cups cooked rice

 Procedure
Melt the butter in a small sauce pot, add the flour stirring until it’s smooth. Cook and stir over medium heat until flour is a rich deep brown color.

Add the green pepper, onion, celery, and cook for 5 to 6 minutes.

Add the garlic then stir in the tomatoes, bay leaves, sugar, water or stock, Creole seasonings, Worcestershire sauce, hot sauce, salt and pepper. Cover and simmer for 30 to 40 minutes.

Add the shrimp. Simmer uncovered for 5 to 6 minutes.

Divide evenly over the rice.

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