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Receta Mary E. Smith's Shrimp Creole
by Global Cookbook

Mary E. Smith's Shrimp Creole
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  Raciónes: 10

Ingredientes

  • 1/4 c. flour
  • 1/4 c. bacon grease
  • 1 1/2 c. onions, minced
  • 1 c. green onions, minced
  • 1 c. celery with leaves, minced
  • 1 c. green bell pepper, minced
  • 1 x clove garlic, chopped
  • 1 can tomato paste, (6 ounce.)
  • 1 can minced tomatoes with liquid, (16 ounce.)
  • 1 can tomato sauce, (8 ounce.)
  • 1 c. water
  • 5 tsp salt
  • 1 tsp pepper
  • 1/2 tsp red pepper, optional Tabasco sauce, to taste
  • 3 x bay leaves
  • 1 tsp sugar
  • 1 tsp Worcestershire sauce
  • 1 Tbsp. lemon juice
  • 4 lb raw shrimp, peeled & deveined
  • 1/2 c. fresh parsley, minced
  • 3 c. cooked rice

Direcciones

  1. In a large, heavy roaster, make a dark brown roux of flour and bacon grease. Add in onions, green onions, celery, green bell pepper and garlic.
  2. Saute/fry till soft (20-30 min). Add in tomato paste; mix well with vegetables. Add in tomatoes and tomato sauce, water, salt, pepper, red pepper, Tabasco sauce, bay leaves, sugar, Worcestershire sauce and lemon juice. Simmer very slowly for 1 hour (covered) stirring constantly. Add in shrimp; cook till done (5-15 min). Let sit awhile; much better made the previous day. If made the previous day, reheat - but don't boil.
  3. Simmer. Freezes well. Add in parsley just before serving. Serve over rice.
  4. Serves 10 people.