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Shrimp Creole
Ingredients:
1/2 c. (1 stick) butter
1 1/2 c. chopped green bell pepper
1 1/2 c. chopped onion
1 1/2 c. chopped celery
1 Tbsp. garlic, finely chopped
1/4 c. tomato paste
2 Tbsp. paprika
1 1/2 tsp. Italian seasoning
1 1/2 c. chicken stock
1 c. tomato juice
1 c. peeled and chopped tomatoes - (do not drain can)
1 1/2 tsp. salt
Pinch of black pepper
Pinch of cayenne pepper
Pinch of white pepper
1 1/2 Tbsp. cornstarch
4 Tbsp. water
3 lbs. large shrimp - peeled and deveined
1/4 c. chopped fresh parsley
4 c. white or brown rice
Directions:
Melt the butter in a large saucepan and cook the bell pepper, onion, celery, and garlic until tender, about 5 - 8 minutes. Stir in the tomato paste, paprika, and Italian seasoning and cook an additional 3 minutes. Add 1 1/2 c. chicken stock, tomato juice, tomatoes, Worcestershire, salt, black, cayenne, and white peppers. Bring the mixture to a boil, the reduce the heat and simmer for 8 - 10 minutes, stirring frequently.
If sauce needs thickened, blend the cornstarch and 4 Tbsp. water until smooth. Gradually add the cornstarch to the shrimp sauce, stirring constantly, until the sauce thickens. Add the shrimp and parsley to the sauce and bring the mixture to a boil. Lower the heat and simmer for 5 minutes until the shrimp are cooked through. Take extra care not to overcook.
Serve over rice.
Yield: 8 servings
Recipe provided by Barbara Tenney.
