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Raciónes: 6
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Ingredientes

Cost per serving $2.90 view details
  • 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

  1. 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.
  2. Add tomato paste and cook for 5-8 minutes, stirring frequently.
  3. 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.
  4. 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.
  5. Notes:
  6. Sugar or lemon juice can be added to either counteract or add acidity.
  7. 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

  • Stacey Maupin Torres
    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

    • Amos Miller
      14 de Febrero de 2011
      Miss 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!

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