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Ingredient
Shrimp Creole
Introduce
Chef :
alley927catShrimp Creole
Everyone from the Gulf states has their preferred version of this dish. What distinguishes Shrimp Creole from an Etouffe is tomatoes and tomato sauce. This is a recipe I have tweaked over the years and have grown to love, and so does my family.
Ingredient
Food ration :
4-6 servings
1 stick
butter
4 tbsp
flour
1 cup
minced onion
1 cup
chopped celery
1-2 lbs
peeled deveined or purged shrimp
1/3 cup
marinara sauce
to taste
Worcestershire sauce
to taste
Tony Chachere's seasoning
to taste
Italian seasoning blend
to taste
Tabasco
Cooking instructions
* Step 1
In a large skillet, or small Dutch oven sweat onion, peppers, and celery with vegatable broth as needed to keep moist, cook till softened
* Step 2
Add butter, melt with veggies, add flour 1 tbsp at a time, thinning with veggie broth if too thick, cook till caramel color, resulting in a veggie roux
* Step 3
Add Worcestershire sauce, marinara sauce, Tony Chachere's seasoning, Italian blend seasoning, 1 cup vegatable broth, cook to marry flavors and thicken consistency
* Step 4
Add shrimp and tomatoes, cook till shrimp turn pink about 5-10 mins stirring constantly, if roux becomes too looose, thicken with cornstarch slurry
* Step 5
Serve over cooked rice, add Tabasco sauce and additional Tony Chachere's seasoning to taste. Enjoy!
Note: if there is a photo you can click to enlarge it
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