Shrimp Creole

  1. HarlansHollowFarms

    Finely Chopped Veggies
    2 cups onions
    1 1/4 cups celery
    1/2 cups green bell pepper
    1/4 cups yellow bell pepper
    1/4 cups red bell pepper

    Coarsely Chopped Veggies
    1/4 cups onions
    1/4 cup celery
    1/4 cup yellow bell pepper
    1/4 cup red bell pepper

    Shrimp and Seasonings
    1 and 1/2 lbs. Large Shrimp
    3 tsp. Minced Garlic
    1 Bay Leaf
    1 1/2 tsp. Salt
    1 tbsp Dried Thyme
    2 tsp. Dried Basil
    6 Dried and Crushed Cayenne Peppers

    Putting It All Together and Other Ingredients
    5 tbsp Butter
    2 cup Dry White Wine
    1 cup Water
    1 1/2 cup Tomato Sauce
    1/2 tbsp Sugar
    3 c. Finely Chopped Tomatoes

    Cooking Instructions

    Put 1/2 cup finely chopped onions in a small bowl. Combine remaining veggies in another bowl and set aside.

    Combine coarsely chopped veggies in a bowl and set aside.

    Rinse and peel shrimp - refrigerate. Combine seasonings in a bowl and set aside.

    Melt 2 tbs. butter in a Dutch oven over high heat. Add 1/2 C. finely chopped onions and cook until brown, stirring occasionally, 4-5 minutes. Add remaining butter and finely chopped veggies. Cook over high heat approximately 5 minutes. Stirring occasionally. Add seasonings and 1/4 C. wine and 1/4 C. water. Cook over medium heat about 6 minutes. Stirring occasionally. Add tomatoes, heat on medium-low and simmer 12 minutes, stirring occasionally. Add tomato sauce, simmer 6 minutes. Add remaining wine, water and sugar. Cover and simmer 10 minutes on med-low. Stirring occasionally. Add coarsely chopped veggies, simmer on low about 15 minutes. - Remove bay leaf. Refrigerate overnight or add shrimp the last 5 minutes of cooking time. Turn off heat and let sit covered an additional 5 minutes.

    Note: Serve with pasta or rice and crusty bread.

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