Shrimp Creole

Shrimp Creole

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Kathryn Mason

By
@Kathryn_Mason

For large family, double this recipe!
Make shrimp stock and rice ahead of time. Actual recipe cooks fast!

Shrimp Stock:
shrimp casings and tails from 1 lb uncooked shrimp
half a small (or 1/4 large) yellow onion, minced
half a stalk of celery, minced
1/2 Tbsp lemon juice
a few bay leaves
ground black pepper
pinch of kosher salt
Cover with water and bring almost to a boil and simmer for about half an hour.

For creole rice, cook 1 1/2 c. long grain brown or white rice (according to package) with 2 bay leaves, 1 Tbsp (or less to taste) kosher salt and 1-2 Tbsp butter.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
4
Prep:
1 Hr
Cook:
30 Min
Method:
Stove Top

Ingredients

  • 1 Tbsp
    butter
  • 1/2
    yellow onions, chopped
  • 1 tsp
    garlic, minced
  • 1 stalk(s)
    celery
  • 1
    red bell pepper, coarsly chopped
  • 1 Tbsp
    cajun seasoning
  • 1 lb
    uncooked shrimp, chopped
  • 2
    roma tomatoes, chopped
  • 1 c
    shrimp stock
  • 2
    bay leaves
  • 2
    green onion
  • 1
    prepared recipe of creole rice

How to Make Shrimp Creole

Step-by-Step

  1. In large, heavy pan melt butter. Sautee onion and garlic until tender. Add celery and bell pepper and cook until softened.
  2. Add tomato paste and cajun seasoning and cook until paste has browned somewhat. Add in romas and shrimp and cook briefy, until shrimp just turns white.
  3. Add in shrimp stock, bay leaves and green onion. Simmer about 10 minutes, long enough for the bay leaf to do it's work and soften the shrimp.
  4. Serve over hot creole rice.

Printable Recipe Card

About Shrimp Creole

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Cajun/Creole



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