Shrimp creole #04
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | -(up to) | |
| 4 | pounds | Shrimp |
| 5 | tablespoons | Shortening |
| 4 | tablespoons | Flour |
| 1 | large | Onion; chopped |
| ½ | cup | Bell pepper; chopped |
| 1 | cup | Celery; chopped |
| 1 | Clove (small) garlic; chopped | |
| 1 | can | (8-oz) tomato sauce |
| 1 | can | Water |
| Salt; red pepper and black pepper to taste | ||
| 1 | tablespoon | Worcestershire sauce |
| 1 | teaspoon | Hot sauce (up to) |
| 9 | Green onions; chopped | |
| Cooked rice | ||
Directions
Wash, peel and devein raw shrimp. Heat shortening in a large skillet and add flour. Cook on medium heat stirring constantly until a rich, dark brown color. Add onions, bell pepper, green onions, celery, garlic, tomato sauce and water. Season with salt, peppers and sauces. Let simmer for 30 minutes. Bring to a boiling point and add shrimp. Simmer over low heat for 15 to 20 minutes. Serve over rice.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .