 |
Shrimp
Creole
|
|
Note from Cheri:
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. |
|
|
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
|
|
|
Serves 6
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.
|
|
 |
