Shrimp creole #03
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Oil |
| ¼ | cup | Flour |
| 1 | can | (8-oz) tomato sauce |
| ¼ | cup | Celery; chopped |
| 1 | cup | Onion; chopped |
| 3 | tablespoons | Green onions; chopped |
| 3 | tablespoons | Parsley; chopped |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Black pepper |
| ¼ | teaspoon | Red pepper (up to) |
| ½ | cup | Sherry wine |
| 1½ | pounds | Peeled shrimp; raw |
| Cooked rice | ||
Directions
Make a golden roux by blending flour in hot oil; stir on low heat until desired color. Add onion, celery; cook until clear, about 10 minutes. Add tomato sauce and cook 10 minutes more. Add the raw shrimp and green onions; cook about 10 minutes. Add sherry wine and parsley; cook an additional 10 minutes. If sauce is too thick, add ½ cup water after adding the sherry.
Serve over rice.
This recipe was a Tri-Color winner at the Rice Festival.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .