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Mardi Gras: Shrimp Creole




Source of Recipe


Cheri Sicard


Recipe Introduction


"Shrimp Creole was a frequent lunch special on the Mississippi Gulf Coast where I worked in my youth. The spicy, tangy dish is still a favorite at my house, even though I now live in California."


Recipe Link: http://www.fabulousfoods.com

List of Ingredients




1/2 C oil
1/4 C flour
2 lbs. raw shrimp, cleaned
3-4 cloves garlic, minced
1/2 C onion, minced
1/2 C green bell pepper, finely chopped
2 T fresh parsley, finely chopped
1 tsp. dried oregano
2 cans (8 oz. each) tomato sauce
1/2 C hot water
salt, pepper and hot sauce (preferably Tabasco) to taste

2 C steamed rice


Recipe



Make a light roux with flour and oil. Add shrimp and cook for 3 minutes over medium heat. Add garlic, onion, green pepper and parsley and saute for about 2 minutes. Increase heat and add water and remaining ingredients, stirring to mix. Bring to a boil, then lower heat and simmer for about 1 hour, stirring occasionally. Serve over steamed rice.

YIELD: 6 Servings