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Shrimp Creole

Shrimp Creole recipe image
This Creole main features Fresh shrimp, heads off, Water, Vegetable oil, Med. yellow onions. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: , , ,
Cuisine: ,
Courses:
Difficulty: Advanced
Servings: 6
Calories: 664.6
Description
This Creole main features Fresh shrimp, heads off, Water, Vegetable oil, Med. yellow onions. It delivers aromatic, well-seasoned taste, sweet, indulgent flavor. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 pound Fresh shrimp, heads off
  • 1 quart Water
  • 1/2 cup Vegetable oil
  • 3 ea Med. yellow onions, chopped
  • 2 ea Large bell peppers, chopped
  • 5 ea Celery ribs, chopped fine
  • 10 ea Lge. tomatoes, peeled&seeded
  • 2 teaspoon Salt
  • 1 teaspoon Ground red pepper
  • 1/2 teaspoon Ground black pepper
  • 1/2 teaspoon Ground white pepper
  • 1 tablespoon Fresh thyme or 2 t dried
  • 1 tablespoon Fresh basil or 2 t dried
  • 1 1/2 teaspoon Sugar
  • 5 ea Bay leaves
  • 1 cup Green onions, chopped
  • 1 cup Parsley, chopped
Directions
  1. 1
    Peel and devein the shrimp.
  2. 2
    Place heads (if you have them), and peels in a small saucepan and add the water.
  3. 3
    Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes.
  4. 4
    Strain and discard the heads and peels.
  5. 5
    Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat.
  6. 6
    Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes.
  7. 7
    Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer.
  8. 8
    heat to medium and
  9. 9
    simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator).
  10. 10
    When you are ready to serve, return the sauce to a simmer and add the shrimp.
  11. 11
    Cook until they turn pink, 5-7 minutes.
  12. 12
    Stir in the green onions and parsley and let cook for 1 minute more.
  13. 13
    Serve on flat plates over beds of rice

Nutrition Facts

Servings 6

Amount Per Serving
Calories 664.6kcal
% Daily Value *
Total Fat 28.5g44%
Saturated Fat 4.2g22%
Cholesterol 230.0mg77%
Sodium 7032.1mg294%
Total Carbohydrate 85.0g29%
Dietary Fiber 28.0g113%
Sugars 12.2g
Protein 40.4g81%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, basil, bay, bell, black, boiling, cajun, celery, chopped, creole, dried, fine, fresh, green, ground, heads, large, leaves, lge, main
Read it online: https://www.chefs-mate.com/recipe/shrimp-creole-4/