Shrimp Creole
| 3 TBS BUTTER | 1/2 TSP BLACK PEPPER |
| 3 TBS GARLIC, MINCED | 1/2 TSP CAYENNE PEPPER |
| 1 LARGE ONION, DICED | 1/2 TSP WHITE PEPPER |
| 1/2 BUNCH CELERY, DICED | 1/2 TSP BASIL |
| 1 RED BELL PEPPER, DICED | 2 TBS BROWN SUGAR |
| 1 GREEN BELL PEPPER, DICED | 1/4 CUP LIME JUICE |
| 5 TOMATOES, SEEDED AND DICED | 1/4 CUP LEMON JUICE |
| 1 QT SEAFOOD OR SHRIMP STOCK | 1/4 CUP SHERRY |
| 2 LBS SHRIMP, PEELED AND | 2 TBS TABASCO |
| DEVEINED | ROUX (4 0Z BUTTER) |
| 1/2 CUP PARSLEY, DICED | (1/4 CUP FLOUR) |
| 1 TSP THYME | |
| * IN A LARGE
STOCKPOT OVER MEDIUM HEAT, SAUTÉ THE GARLIC, ONION, CELERY AND BELL
PEPPERS IN THE BUTTER UNTIL THE VEGETABLES BEGIN TO SOFTEN.
* ADD THE TOMATOES, BROWN SUGAR, SPICES AND STOCK. COOK FOR 5 MINUTES. * ADD THE SHRIMP, LEMON JUICE AND LIME JUICE AND BRING TO A BOIL. * MAKE THE ROUX BY MELTING THE BUTTER OVER MEDIUM HEAT AND THE ADD THE FLOUR, STIR, KEEP STIRRING, AND COOK 2 TO 3 MINUTES. ADD THE ROUX SLOWLY TO THICKEN THE SHRIMP MIXTURE. * REDUCE THE HEAT TO LOW, ADD THE TABASCO AND SHERRY AND SIMMER FOR 30 MINUTES. * SERVE OVER RICE. ** TRY USING THIS SAUCE OVER GRILLED OR FRIED FISH - OR MAYBE JUST THE SAUCE WITHOUT THE SHRIMP OVER RICE, BE CREATIVE!!! |
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