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Receta Shrimp Creole

by Frank Speyerer

Ingredientes

• 1 pound shrimp, peeled and deveined • 1 Tablespoon margarine • 1 Tablespoon olive oil • 3 Tablespoons flour • 16 ounces tomato sauce • 1 cup onions, diced • 1 cup celery, thinly sliced • 1 cup bell pepper, seeded and diced • 3 cloves garlic, thinly sliced

• 16 ounces seafood stock • 2 bay leaves • - juice of one lemon • ⅛ teaspoon black pepper • ⅛ teaspoon white pepper • ⅛ teaspoon cayenne pepper • ½ cup green onions thinly sliced • 3 cups cooked white rice

Direcciones

1. In a large deep black cast iron skillet melt the butter over moderate heat.
2. Add olive oil
3. Into the same skillet with the butter and oil put the onions, garlic, celery, and bell pepper and sauté until soft, stirring constantly with a wooden spoon, for about 2 minutes.
4. Mix in flour and blend well.
5. Pour in tomato sauce and seafood stock.
6. Reduce the heat to medium-low and when the sauce comes to a simmer add the bay leaf, lemon juice, black, white and red pepper.
7. Simmer for 30 minutes.
8. Add the shrimp cook an additional 30 minutes.
9. Serve over boiled rice and garnish with green onions.

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