Thursday, November 3, 2011

Shrimp Creole Recipe

Now we're going to one of the recipes New Orleans is famous for; Shrimp Creole and was one of the choices of meals for Friday. Since New Orleans was founded by the French its main religion was Roman Catholicism and there was no meat eating on Friday's. That wasn't a problem as there was all kinds of seafood. After you read & familiarize yourself w/the ingredients you will see why there are two styles of jambalaya as I mentioned in the jambalaya recipe. (If there wasn't any Creole sauce left)  Here we go!

2 lbs of shrimp (cleaned)
1 onion (large & chopped)
1 clove garlic (minced)
2 tbls chopped Bell pepper (green)
5 tablespoons shortening or butter
1 tbls flour
1 tsp salt
1/2 tsp black pepper
dash of Tabasco (to me, Louisiana Red Hot has a better taste, a touch of vinegar to it)
1 (8 ounce can) tomato sauce
8 ounces of water
1/4 teaspoon thyme
2 tbls parsley (chopped)
1 bay leaf & 1/2 tsp lemon juice

Clean shrimp (if they're not already) Saute the "holy trinity" garlic, bell pepper & onions in the shortening or butter about 8 minutes. Blend in flour for 1 minute (this is called a white roux or b├ęchamel sauce not very thick that's why so little flour)
Add the remaining ingredients slowly Cover & simmer for 30 or so minutes.

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