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Shrimp Creole
Zesty Tomato Sauce with Smothered Shrimp! |
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What you need!
1.5 lbs Gulf Shrimp, peeled, deveined, butterflied
1 303-can Crushed tomatoes
1 toe Elephant Garlic, naked, julienne, diced
1 large white onion, stripped, diced
4 long stalks Celery, diced
1 interior celery stalk with leaves, diced
1 large bell pepper, cleaned, diced
2 Tbls. Cavanders Greek seasonings or (for unfortunate folks who got none of them)
1 tsp. Ground Thyme
1/2 tsp. sage
1/2 tsp. Marjoram
1/2 tsp. salt
1 tsp. black pepper
Pinch of basil
Pinch of oregano
2 Tbls. olive oil
1 Tbls. chili powder
6 Tbls. all-purpose flour
6 Tbls. bacon drippin's
1 stick butter
5 Tbls. lemon juice
3 Tbls. dried parsley
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From the Belile Estate Kitchen's
What you do, Sash!
Get you a heavy pot, melt them butter, add them olive oil,
Sauté' them onion, then them celery, then them bell pepper,
Finally them garlic until done.(soft) Add them flour and stir,
Throw in them Crushed tomatoes, and seasonings, heat until they boil, lower them fire to simmer. Add water to keep them sauce from being too thick and cook. Adjust them seasonings to taste, then add the parsley Now add them shrimps, cook until they are pink and done, don't over cook as them shrimps will be like rubber. Turn off them fire, let set until room temperature.
Reheat, serve over hotsteamed rice, and watch them folks eat.
Is good for sure!
Bon Appetite!
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Preparation Time: 1hr |
Serves: 4-6 |
| Recipe Origin: United States |
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Submitted by: |
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Firefly
Alabama
United States |
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| This recipe has been viewed 9750 times. |
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