Shrimp Creole

Discussion in 'Dinner Recipes' started by Ducks®™, Aug 27, 2010.

  1. Ducks®™

    Ducks®™ New Member

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    Ingredients:
    4 Tbsps oil
    1 Large Green Bell Pepper, cut into 1 in. pieces
    2 stalks celery sliced
    2 medium onions diced
    2 cloves garlic minced
    2x14 oz. cans tomatoes
    2 bay leaves
    1 tsp cayenne pepper
    Pinch salt and pepper
    Pinch of thyme
    2 Tbsps cornstarch mixed with 3 Tbsps dry white wine
    11/2 lbs. shrimp uncooked
    Cooked rice, to serve

    Place the oil in a large saucepan and add the bell pepper, celery, and onions. Cook for a few minutes over gentle heat and add garlic. Add the tomatoes and their juice, breaking them up with a fork or potato masher. Add the bay leaves, cayenne, seasoning, and thyme, and bring to a boil. Allow to simmer for about five minutes uncovered. Mix a few spoonfuls of the hot tomato liquid with the cornstarch mixture and then return it to the saucepan. Bring to a boil stirring constantly until thickened. Add the shrimp and cover the pan. Simmer over gentle heat for about 15-20min, or until shrimp are done. Remove bay leaves, arrange rice in a ring around a plate for each serving, and serve the creole in the center of the ring. :hi:
     
  2. hardwood

    hardwood New Member

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    Man that sounds good! I'd have to say though, after living down dat bayou, it would have to include a mess of parsley and would most likely sub a roue for the corn starch...yumm!

    Scott
     

  3. Iddee

    Iddee New Member

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    I done gone an' printed it.
     
  4. Ducks®™

    Ducks®™ New Member

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    w00t common wit yo bad self!
     
  5. Iddee

    Iddee New Member

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    Tested and approved...

    Other than my sister-in-law mis-measured the cayenne pepper and it was a tad bit too warm for a 90 degree day.
     
  6. Ducks®™

    Ducks®™ New Member

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    Laughing until my stomach hurts ,,, > My mother did the same thing once and I ended up eating it.. I love Capsaicin hot!