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Shrimp Creole 1

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Submitted by kathmando

YIELD

4 servings

PREP

20 min

COOK

120 min

READY

140 min

Ingredients

1 237
1 237
CUP ML VEGETABLE OIL
2 473
CUPS ML CELERY
chopped
2 2
EACH EACH BAY LEAVES *
2 2
CANS CANS TOMATOES
diced *
3 15
TEASPOONS ML SALT
½ 2.5
TEASPOON ML BLACK PEPPER
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
tops, chopped
½ 118
CUP ML SWEET RED BELL PEPPERS
chopped *
2 2
CLOVE CLOVE GARLIC
minced
3 1.4
POUNDS KG SHRIMP
cleaned
2 2
SMALL SMALL TOMATO PASTE *
¼ 1.3
TEASPOON ML RED PEPPER FLAKES
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, chopped
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
6 1.4
CUPS L WATER

Directions

Make roux of flour and oil.

Brown over low heat, stirring constantly.

Add seasonings, onions, celery, bell pepper and garlic.

Cook until soft.

Add tomatoes and paste.

Mix well and cook about 5 minutes.

Add water.

Let simmer 1½ hours.

Add shrimp, cook about 20 minutes.

Add onion tops and parsley.

Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 845g (29.8 oz)
Amount per Serving
Calories 945 56% from fat
 % Daily Value *
Total Fat 59g 90%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 664mg 221%
Sodium 2602mg 108%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 8%
Sugars g
Protein 150g
Vitamin A 24% Vitamin C 21%
Calcium 18% Iron 69%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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