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Homemade Shrimp Creole

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Ingredients
  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
  Bay leaf 1
  Tabasco sauce 1 1⁄2 Teaspoon
  Peeled chopped tomatoes 3 Cup (48 tbs)
  Tomato sauce 1 1⁄2 Cup (24 tbs)
  Sugar 2 Teaspoon
  Hot cooked rice 5 Cup (80 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Simmering
Ingredient: 
Shrimp

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