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Ingredientes
- 4 Tbsp vegetable oil
- 4 Tbsp flour
- 1 medium onion, chopped
- ½ medium to large bell pepper, chopped
- 2 stalks celery (leaves included), chopped
- 3 cloves garlic, chopped
- 1 (6 oz) can tomato paste
- 1 (14.5 oz) can diced tomatoes (or ro-tel if you like spicy)
- 2 c shrimp stock or water
- 1 bay leaf
- about 1 tsp salt, or to taste
- ½ tsp black pepper, or to taste
- ½ tsp cayenne pepper, or to taste
- few dashes hot sauce
- Creole seasoning to taste
- 1 ½ lbs shrimp, peeled and deveined
- cooked rice
- chopped parsley or green onion for garnish
Direcciones
- Heat oil in a large pot. Do not use non-stick. Add the flour and make a roux by stirring constantly. When roux is a coppery color, add the chopped vegetables and cook for about 20 minutes, or until soft. Stir frequently while cooking.
- Add tomato paste and cook for 5-8 minutes, stirring frequently.
- Add the diced tomatoes with liquid, shrimp stock, and seasonings. Stir to combine. Simmer on low, covered, for about 1 hour. Taste and adjust seasonings if needed. Remember that this will be served over cooked rice, so if the seasonings are perfect you may want to add a little more. Also, if the sauce is too thick, more stock or water can be added as needed.
- Stir in the shrimp and simmer for 10-15 minutes, or until shrimp are cooked through. Do not overcook. Serve over cooked white rice, topped with parsley or green onions.
- Notes:
- Sugar or lemon juice can be added to either counteract or add acidity.
- Shrimp Creole freezes well, but do not boil when reheating or the shrimp will be tough.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 6 servings | |
| Calories 261 | |
| Calories from Fat 101 | 39% |
| Total Fat 11.39g | 14% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.23g | |
| Cholesterol 172mg | 57% |
| Sodium 839mg | 35% |
| Potassium 632mg | 18% |
| Total Carbs 14.66g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 5.17g | 3% |
| Protein 25.48g | 41% |
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Evaluaciones
20 de Febrero de 2011
Shrimp Creole is such a nice dish, and it seems to have gotten lost in all the hoopla of some of the new, trendy foods. This recipe is great - the ultimate comfort food any time of the year, but especially nice now at the end of winter.Yo he cocinado/probado esta receta
Comentarios
14 de Febrero de 2011Miss M - This recipe simply ROCKS!! This will be a dish at my private Mardi Gras party this year. It is real Creole cooking at its best. Thanks so much!
