Shrimp creole #09
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Bacon drippings |
| 1 | White onion; minced | |
| 6 | Celery; chopped | |
| 1 | Clove garlic; minced | |
| 1 | Green pepper; cored, minced | |
| 2 | tablespoons | Parsley; minced |
| 3 | ounces | Tomato paste |
| 6 | cups | Plum tomatoes; canned, drained |
| 1¾ | cup | Water |
| 1½ | teaspoon | Worcestershire sauce |
| ¼ | teaspoon | Chili powder |
| 1 | Bay leaf | |
| ½ | teaspoon | Sugar |
| 2 | teaspoons | Salt |
| 2 | pounds | Shrimp; medium-size, shelled and deveined |
| ½ | teaspoon | File powder |
| 3 | cups | White rice; cooked |
Directions
From: Joel Ehrlich <Joel.Ehrlich@...> Date: Fri, 2 Aug 1996 08:44:43 -0800 Warm bacon drippings in a large pot over medium heat. Add onion, celery, garlic, green pepper and parsley. Cook until the onion is soft (about 5 minutes). Add tomato paste, tomatoes, water, Worcestershire, chili powder, bay leaf, sugar and salt. Cover. Simmer 2 hours, stirring occasionally.
Add the shrimp. Simmer 10 minutes. Stir in the file powder. Immediately remove from the heat. Remove the bay leaf. Ladle over rice. Serve at once.
EAT-L Digest 2 August 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .