Shrimp Creole #08
| Yield: | 8 Servings |
| Categories: | Seafood |
| 2 | tb | Butter |
| 2 | lb | Shrimp; shelled and deveined |
| Salt and pepper to taste | ||
| 4 1/2 | c | Creole sauce base; heated (see below) |
| Rice | ||
| 3 | tb | Chopped fresh parsley |
| CREOLE SAUCE | ||
| 4 | tb | Butter |
| 1 | c | Chopped onion |
| 2 | ts | Finely minced garlic |
| 1 | c | Celery; cut in 1 1/2" julienne |
| 1 | c | Chopped green pepper |
| 1 | c | Canned crushed Italian tomatoes |
| 3 | tb | Tomato paste |
| 1 1/2 | c | Bottled clam juice |
| 1/2 | ts | Cayenne pepper |
| 1/2 | ts | Pepper |
| 1/2 | ts | Paprika |
| 1/2 | ts | Thyme |
| 1 | tb | Honey |
| 2 | Bay leaves | |
| 1/2 | ts | Oregano |
| 1/2 | ts | Tabasco |
| Salt to taste |
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