Saucy Creole Shrimp

Saucy Creole Shrimp

After looking through 6 magazines, I came across this recipe, Saucy Creole Shrimp; it reminded me of a dish my mother made every year for my birthday. ..Shrimp Creole.

Saucy Creole Shrimp Recipe

Saucy Creole Shrimp

4 Tbsp. butter

2 stalks, finely chopped

1 large green pepper, finely chopped

1 medium onion, finely chopped

1 tsp. salt-free Creole seasoning

¼ cup flour

2 medium tomatoes, chopped

8 oz. clam juice

1 ½ lbs. peeled, deveined shrimp (16 to 20 count)

1 Tbsp. Worcestershire sauce

1 Tbsp. Louisiana-style hot sauce, plus more for serving

1 ½ cups white rice, cooked (or brown rice, which I would use)

 

In 5 quart saucepot, melt butter on medium heat.  Add celery, green pepper, onion and Creole seasoning.  Cook 15 minutes or until vegetables are tender, stirring occasionally.

Sprinkle flour over vegetables.  Cook 2 minutes, stirring.  Add tomatoes; cook 2 minutes or until tomatoes are very soft, scraping up browned bits.  Stir in clam juice.  Heat to simmering on high.

Add shrimp, Worcestershire sauce and hot sauce.  Simmer 5 minutes or until shrimp are just cooked through, stirring occasionally.  Sauce over rice with additional hot sauce, if desired.        6 serving

 

(Recipe for Sauce Creole Shrimp was in a magazine)