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, .

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