Southern - Shrimp Creole
Source of Recipe
wwr
Recipe Introduction
The secret to this flavorful and easy stew is to let the vegetables
simmer for a long time before adding the shrimp at the last minute.
Serve with white rice and don't forget to put the bottle of hot sauce
on the table.
Southern - Shrimp Creole
1 15-oz (425 g) can chopped tomatoes with their liquid
1 6-oz (170 g) tomato paste
2 cup (500 ml) chicken stock
1-2 onions, chopped
2-3 green bell peppers, cored, seeded, and chopped
2-3 ribs celery, chopped
2-4 cloves garlic, finely chopped
1 tsp (5 ml) paprika
Hot sauce to taste
Salt and freshly ground pepper to taste
1 1/2 - 2 lbs (675-900 g) shrimp.peeled and deveined
Cooked white rice for garnish
Chopped scallions (spring onions), green and white parts,
finely chopped for garnish
Combine the tomatoes, tomato paste, chicken stock, vegetables,
and seasonings in a pot or slow cooker. Cover tightly and bake in
a preheated 300F (150C) oven, or simmer over a very low flame on
the stove top, or cook in the slow cooker set on high, for 2 to 3 hours.
Add the shrimp and cook until firm and opaque, about 5 minutes.
Serve over white rice and garnish with chopped scallions.
Serves 4 to 6.
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