Shrimp Creole

Shrimp Creole - Recipe

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.