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)
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