Wednesday, October 23, 2013

Recipe: Shrimp Creole Belle

Serve over Oven Cooked Rice


Serves 8

1 medium white onion, chopped fine
1 clove garlic, minced
1 green pepper, chopped fine
¼ C celery, chopped fine
4 Tbsp bacon drippings (or other fat)
2 Tbsp flour
2 C tomatoes, seeded and chopped
1 bay leaf
¼ C parsley, chopped fine
Salt, pepper to taste
Dash Cayenne pepper
1 Tbsp Worcestershire sauce
2 lbs shrimp, peeled, cleaned, and deveined
1 Tbsp green onions, white parts only, sliced fine
Cooked rice

Saute onion, garlic, green pepper, and celery in bacon drippings (or other fat) until tender. Add flour and brown, stirring constantly to keep flour from sticking to bottom of pan. Stir in tomatoes, bay leaf, parsley, salt, pepper, Cayenne pepper, and Worcestershire sauce. Simmer 30 minutes. Remove bay leaf and add shrimp. Cook 7-10 minutes or until shrimp are done. Sprinkle top with sliced green onions. Serve over rice.

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