Shrimp Creole
 |
Ingredients
4 Tablespoons butter 1 large onion, , diced 1 rib celery, , diced 1 green bell pepper, , diced 2 cloves garlic, , minced ½ teaspoon salt 1/2 teaspoon thyme ½ teaspoon black pepper ½ teaspoon cayenne pepper 1 Tablespoon flour 1/3 cup dry white wine (optional) 1 15 oz can diced tomatoes, , or about 1 ¼ cups peeled and diced fresh tomatoes 1 cup chicken stock 2 bay leaves Hot pepper sauce, such as Tabasco , , to taste 2 lb large uncooked shrimp, , (about 32) 6-8 cups hot cooked rice, , for serving 2 green onions, , chopped, for garnish
Directions
Add butter to a large skillet over medium heat. Add onion, celery, bell pepper, and garlic and sauté until veggies are lightly browned. In a small bowl whisk together the thyme, salt, pepper, cayenne and flour. Stir into onion mixture and cook for 2 minutes. Deglaze the pan with wine (if using) and then add chicken stock, tomatoes, bay leaves and hot sauce. Reduce heat and simmer for 20-25 minutes, stirring occasionally. Remove bay leaves. Add shrimp and cook until pink, just 3-4 minutes. Serve over hot cooked rice and garnish with green onion. |
Copyright ©