Pat's Shrimp Creole
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | tablespoons |
butter
|
|
| 2 | cups |
onions
chopped |
|
| 2 | cups |
celery
chopped |
|
| 2 | cups |
green bell peppers
chopped |
|
| 1 | cup |
tomato purée (passata)
|
|
| 6 | each |
tomatoes
peeled |
|
| 3 | each |
bay leaves
|
*
|
| ¼ | teaspoon |
oregano
|
|
| 2 | cups |
seafood stock
|
* |
| ¼ | cup |
butter
|
|
| 2 | cups |
onions
chopped |
|
| 1 | tablespoon |
brown sugar
|
|
| 2 | cups |
celery
chopped |
|
| 2 | cups |
green bell peppers
chopped |
|
| 60 | large |
shrimp
peeled, deveined |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9E+1 | ml |
butter
|
|
| 473 | ml |
onions
chopped |
|
| 473 | ml |
celery
chopped |
|
| 473 | ml |
green bell peppers
chopped |
|
| 237 | ml |
tomato purée (passata)
|
|
| 6 | each |
tomatoes
peeled |
|
| 3 | each |
bay leaves
|
*
|
| 1.3 | ml |
oregano
|
|
| 473 | ml |
seafood stock
|
* |
| 59 | ml |
butter
|
|
| 473 | ml |
onions
chopped |
|
| 15 | ml |
brown sugar
|
|
| 473 | ml |
celery
chopped |
|
| 473 | ml |
green bell peppers
chopped |
|
| 6E+1 | large |
shrimp
peeled, deveined |
|
Directions
Melt 6 tablespoons butter in 3 quart saucepan over medium heat.
Add onion, celery and pepper and sauté 10 minutes.
Add tomato purée, tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste and cook an additional 10 minutes.
Stir in stock and bring to boil. reduce heat and simmer until sauce begins to thicken, about 45 minutes.
Remove from heat and strain; discard vegetables.
Melt remaining butter in large sauté pan over medium heat.
Add onion, sprinkle wit sugar and sauté until golden brown.
Add celery and pepper and sauté an additional 3 to 4 minutes.
Reduce heat, stir in reserved sauce and simmer gently 10 minutes.
Add shrimp and cook just until heated through.
Serve immediately over rice or jambalaya.
