July 06, 2011
Permitted use provided by: MissHomemade.com
With this recipe for shrimp creole, start with the base and add half of the seasonings (if you do not want it hot) and go from there. To some folks, this could be fed to a baby it's so mild, and to others, they couldn't eat a tablespoon of it.
This recipe contains what Cajuns call the "holy trinity" - celery, bell peppers and onions. If you can, only buy shrimp exactly the way they came out of the sea, put the shells and heads in 2 cups of water and boil down until you get about 1/8 of a cup and add it to the mixture, it will add much more shrimp flavor to the dish.
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, chopped
- 1/2 cup celery, chopped
- 1 tsp homemade garlic powder
- 1 tsp homemade onion powder
- 3 TBS butter
- 28 oz can crushed tomatoes
- 6 oz can tomato paste
- stewed tomatoes
- 1 cup homemade tomato sauce
- 2 TBS homemade worcestershire sauce
- homemade hot sauce, to taste
- homemade red pepper flakes, to taste
- 1/2 tsp paprika
- 1/2 tsp homemade Old Bay seasoning
- 1 tsp homemade chili powder
- 1 lb shrimp, peeled and deveined
In a 2 quart saucepan, melt butter over medium heat. Add onion, green pepper, celery, and garlic; cook until tender. Stir in tomatoes, tomato paste and seasonings. Bring to a boil, stirring frequently and let simmer for 1 hour. Stir in shrimp, and cook for 5 minutes until cooked. Serve over white rice.
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