Shrimp Creole
cheryl michaels
There are many styles of shrimp creole. This one is Gary’s favorite New Orleans version.
ingredients
- 4 tablespoons margarine
- 5 tablespoons flour
- 1/2 cup onion, chopped
- 3 cloves garlic, minced
- 1/4 cup red bell pepper, chopped
- 1/4 cup celery, chopped
- 1 8-oz can tomato sauce
- 3 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 3 pounds fresh raw shrimp, medium or jumbo
- Long Grain White Rice (about 1 1/2 cups uncooked)
directions
PREP:
Peel and devein the shrimp, rinse well and dry on a paper towel. Start cooking the rice.
TO COOK:
Melt the margarine in a 2-3 quart saucepan. Stir in the flour and cook over low heat, stirring constantly until the flour turns golden brown.
Add the onion, garlic, pepper and celery and cook until tender, stirring.
Add the tomato sauce and simmer 5 minutes.
Add the water, salt and cayenne. Simmer for 15 minutes.
Add the shrimp, cover and simmer for 20 minutes more.
Serve over rice.
Cooks’ Note:
I sometimes add cooked baby peas to the rice.
Source: Gary
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