Friar Tuck's Creamy Shrimp Creole
Source of Recipe
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List of Ingredients
2 cups diced celery
2 green bell peppers, diced
1 can (24 ounces) tomato sauce
3 1/2 quarts water
2 cups quick-cooking white rice
21/2 teaspoons garlic salt
2 tablespoons minced garlic
1 teaspoon white pepper
Seafood base to taste (3 to 5 tablespoons)
1 large or 2 small onions, diced (yellow or white)
3/4 cup (1 1/2 sticks) butter
3/4 cup flour
2 pounds small salad shrimp (uncooked)
Recipe
Combine celery, peppers, tomato sauce, water, rice, garlic salt, minced garlic, white pepper and seafood base in large pot. Cook over medium heat until vegetables are tender.
While cooking soup, make roux: In medium saucepan, combine onions and butter and cook over medium heat until onions are transparent, stirring frequently. Reduce heat to low and gradually add flour, stirring frequently, until mixture is smooth and bubbly, 2 to 3 minutes. Remove roux from heat and gradually add to hot soup, whisking briefly. Add shrimp and cook over medium heat until done, about 3 minutes. Serve with oyster crackers. Makes 5 to 8 servings.
Note: This is a very thick and rich soup and is similar to a thick cheese soup.
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