Everyday Meals

Mike’s Shrimp Creole

READY IN: 3hrsYIELD: 1 cup

INGREDIENTS

  • 3lbsshrimp
  • 34 cupvegetable oil
  • 34 cupall-purpose flour
  • 1cuponion, chopped
  • 1cupcelery, diced
  • 1cupgreen pepper, diced
  • 4mediumgarlic cloves
  • 1cupgreen onion, chopped
  • 12 cupfresh parsley, chopped
  • 1teaspoonsalt
  • 1teaspoonpepper
  • 2cupstomato sauce
  • 8ouncestomatoes, canned, diced
  • NUTRITION INFO

    Serving Size: 1 (483) g

    Servings Per Recipe:6

    Calories: 514.6

    Calories from Fat 270 g 53 %

    Total Fat 30.1 g 46 %

    Saturated Fat 3.9 g 19 %

    Cholesterol 285.8 mg 95 %

    Sodium 2122.6 mg 88 %

    Total Carbohydrate26.4 g 8 %

    Dietary Fiber 4 g 15 %

    Sugars 7 g 28 %

    Protein 35.1 g 70 %

    DIRECTIONS

  • Peel and devein shrimp .Do not wash before peeling.
  • Make a qt ofshellfish stock by placing unwashed shrimp shells in a pot.Add 2 quarts of water and 2 cups of white wine.Add 1 large onion, cut into 1/8, 1 carrot and 1 celery stalk cut into 1" lengths, 6 cloves of garlic cut in half, 2 bay leaves, 1/2 teaspoon of black pepper, i teaspoon of dried thyme and 1/2 lemon.Simmer for 1 hour then strain through fine cheese cloth strainer.Return stock to low boil and reduce to 1 quart.
  • If you do not have fish stock or the time to make it, substitute 16 ounces of clam juice and 16 ounces of vegetable broth.Mix together to form your stock.
  • In a two gallon heavy bottom sauce pan, heat oil over medium heat.
  • Using a wisk, add flour, stirring constantly until sauce like consistency is achieved.
  • Immediately add onions, celery, bell pepper and garlic.Sautee until vegetables are wilted, 3 – 5 minutes.
  • Add tomato sauce and diced tomatoes and blend well into the roux mixture.
  • Slowly add shellfish stock, a little at a time, stirring constantly until sauce like consistency is achieved.Cook 15 minutes, stirring occassionally.
  • Add stock should mixture become too thick.
  • Add shrimp, green onions and parsley and continue to cook five minutes.
  • Season to taste with salt and black pepper.
  • Serve over hot white rice.
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