FryBoy
New member
I've previously posted this recipe, but I made it again today with a few modifications, and now I have photos. It's what a lot of folks would call Shrimp Creole.
It's fantastic, not too spicy, not difficult to make, and full of flavor. Despite the four varieties of tomatoes/tomato sauces in it, I think it's superb as is, and I wouldn't change a thing.
Highly recommended, especially now that shrimp is relatively cheap ($13 for a 2 pound bag of 16 to 21 count frozen shrimp that actually contained 2 pounds 6 ounces, enough for 8 servings).
A printable copy of the recipe is attached.
Shrimp Sauce Piquant
¼ cup cooking oil
2 tablespoons flour
1 large onion, chopped
¾ cup chopped green pepper (about 1 whole pepper)
¾ cup chopped celery (about 2 to 3 stalks)
4 cloves garlic, minced or pressed
1 one-pound can tomatoes
8 ounces tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon finely chopped lemon zest
1 tablespoon sugar
1 teaspoon Worcestershire Sauce
½ teaspoon Tabasco Sauce
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 pound shrimp, peeled and deveined
¼ cup chopped scallions
¼ cup chopped parsley
hot cooked rice (for serving)
lemon wedges (optional)
1. Heat oil in non-stick Dutch oven over medium heat; add flour and cook, stirring frequently, until dark brown in color, about 5 to 10 minutes.
2. Add onion, green pepper, and celery, and cook until tender, about 5 minutes
3. Add garlic and cook until fragrant, about 1 minute.
4. Add all remaining ingredients except shrimp, scallions, parsley, and rice; simmer one hour, stirring occasionally.
5. Just before serving, add shrimp and bring to boil; add scallions and parsley cook just until shrimp are pink all over and tender, about 4 to 5 minutes.
6. Serve over rice with additional Tabasco Sauce and lemon wedges if desired.
It's fantastic, not too spicy, not difficult to make, and full of flavor. Despite the four varieties of tomatoes/tomato sauces in it, I think it's superb as is, and I wouldn't change a thing.
Highly recommended, especially now that shrimp is relatively cheap ($13 for a 2 pound bag of 16 to 21 count frozen shrimp that actually contained 2 pounds 6 ounces, enough for 8 servings).
A printable copy of the recipe is attached.
Shrimp Sauce Piquant
¼ cup cooking oil
2 tablespoons flour
1 large onion, chopped
¾ cup chopped green pepper (about 1 whole pepper)
¾ cup chopped celery (about 2 to 3 stalks)
4 cloves garlic, minced or pressed
1 one-pound can tomatoes
8 ounces tomato sauce
3 tablespoons tomato paste
1 tablespoon ketchup
1 tablespoon finely chopped lemon zest
1 tablespoon sugar
1 teaspoon Worcestershire Sauce
½ teaspoon Tabasco Sauce
½ teaspoon salt
⅛ teaspoon cayenne pepper
1 pound shrimp, peeled and deveined
¼ cup chopped scallions
¼ cup chopped parsley
hot cooked rice (for serving)
lemon wedges (optional)
1. Heat oil in non-stick Dutch oven over medium heat; add flour and cook, stirring frequently, until dark brown in color, about 5 to 10 minutes.
2. Add onion, green pepper, and celery, and cook until tender, about 5 minutes
3. Add garlic and cook until fragrant, about 1 minute.
4. Add all remaining ingredients except shrimp, scallions, parsley, and rice; simmer one hour, stirring occasionally.
5. Just before serving, add shrimp and bring to boil; add scallions and parsley cook just until shrimp are pink all over and tender, about 4 to 5 minutes.
6. Serve over rice with additional Tabasco Sauce and lemon wedges if desired.
