Shrimporee Creole
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
shelled, deveined |
|
| 3 | tablespoons |
butter
or margarine |
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
green bell peppers
chopped |
|
| ¼ | cup |
celery
minced |
|
| 2 | cloves |
garlic
minced |
|
| 1 | tablespoon |
all-purpose flour
|
|
| 1 | pound |
tomatoes, stewed, canned
sliced |
|
| ⅛ | teaspoon |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
| ½ | teaspoon |
sugar
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| 1 | x |
allspice
whole |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
minced |
*
|
| 1 | x |
rice, cooked
hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
shelled, deveined |
|
| 45 | ml |
butter
or margarine |
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
green bell peppers
chopped |
|
| 59 | ml |
celery
minced |
|
| 2 | cloves |
garlic
minced |
|
| 15 | ml |
all-purpose flour
|
|
| 453.6 | g |
tomatoes, stewed, canned
sliced |
|
| 0.6 | ml |
thyme
dried |
*
|
| 1 | each |
bay leaves
|
*
|
| 2.5 | ml |
sugar
|
|
| 1 | dash |
red hot pepper sauce
|
*
|
| 5 | ml |
worcestershire sauce
|
|
| 1 | x |
allspice
whole |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
parsley leaves
minced |
*
|
| 1 | x |
rice, cooked
hot |
*
|
Directions
Cook shrimp. Remove shells.
To make creole sauce, sauté onion, green pepper, garlic and celery in butter or margarine until limp; add flour and cook and stir until flour is light tan.
Add all other ingredients except parsley and rice and cook until sauce is thickened.
Taste for salt and pepper and add more if needed.
Stir in parsley. Serve over hot, freshly cooked rice.
