Homemade Shrimp Creole
|Large shrimp||3 1⁄2 Pound (Including Shells And Heads)|
|Regular seafood stock||2 1⁄2 Cup (40 tbs) (Made With Shrimp Shells Boiled In Water, In All)|
|Chicken fat/Pork lard / beef fat / vegetable oil||1⁄4 Cup (4 tbs)|
|Finely chopped onions||2 1⁄2 Cup (40 tbs)|
|Finely chopped celery||1 3⁄4 Cup (28 tbs)|
|Finely chopped green bell pepper||1 1⁄2 Cup (24 tbs)|
|Unsalted butter||4 Tablespoon|
|Minced garlic||2 Teaspoon|
|Tabasco sauce||1 1⁄2 Teaspoon|
|Peeled chopped tomatoes||3 Cup (48 tbs)|
|Tomato sauce||1 1⁄2 Cup (24 tbs)|
|Hot cooked rice||5 Cup (80 tbs)|
Rinse, shell and devein shrimp; make stock from shells and heads.
Heat chicken fat over high heat in 4-quart saucepan.
Add 1 cup of the onions and cook over high heat about 3 minutes, stirring frequently.
Reduce heat to medium-low and cook, stirring frequently, until onions caramelize, 3 to 5 minutes.
Add the remaining onions, the celery, bell peppers and 2 tablespoons of the butter.
Cook over high heat until bell peppers and celery start to get tender, stirring occasionally.
Add garlic, bay leaf and Seafood Magic; stir well.
Add Tabasco sauce and 1/2 cup of the stock.
Cook over medium heat about 5 minutes for seasonings to blend and vegetables to finish browning, stirring occasionally and scraping pan bottom well.
Add tomatoes; reduce heat to low and simmer 10 minutes, stirring occasionally and scraping pan bottom.
Stir in tomato sauce and simmer 5 minutes, stirring occasionally.
Add the remaining stock and the sugar.
Simmer 15 minutes, stirring occasionally.
Add shrimp and cook just until plump and pink, 3 to 4 minutes.