Shrimp Creole
Ingredients
The base
-
¼
cup
butter
-
2
tablespoons
all-purpose flour
-
1
large
onion, chopped
-
1
large
green bell pepper, chopped
-
2
ribs
celery, chopped
-
3
cloves
garlic, minced
-
15
ounces
diced tomatoes, undrained
-
1
cup
shrimp stock or chicken broth
-
2
leaves
bay leaves
-
1
teaspoon
salt
-
¼
teaspoon
cayenne pepper
The protein
-
2
pounds
large raw shrimp, peeled and deveined
For garnish and serving
-
2
teaspoons
fresh parsley, minced
-
as needed
none
cooked rice, hot for serving
Instructions
- Melt butter in a large heavy pot over medium heat until foaming.
- Whisk in flour and cook until it turns blonde, about 5 to 6 minutes.
- Add onions, bell peppers, celery, and garlic; cook until lightly browned, about 5 to 6 minutes.
- Stir in diced tomatoes with their juice, shrimp stock, bay leaves, salt, and cayenne pepper.
- Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- Add shrimp and cook until they turn pink, about 3 to 4 minutes.
- Remove bay leaves, garnish with parsley, and serve over rice.
Nutrition Facts (estimated)
Servings
8
Calories
200
Total fat
8g
Total carbohydrates
7g
Total protein
25g
Sodium
1351mg
Cholesterol
286mg
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