tolerance. Use the largest, fattest shrimp you can afford.We served Shrimp Creole in a deep plate. A mound of fluffy rice was put in the center of the plate and the shrimp and sauce were ladeled around it.
There's not much better eating anywhere on the planet.
Recipe By : Sitara
Serving Size : 6 Preparation Time : 1:00
Categories : New Orleans/Cajun/Creole Luncheon
Main Dishes Soups Stews
Amount Measure Ingredient -- Preparation Method
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1/2 cup olive oil
1 cup green pepper -- chopped
2 cups onion -- chopped
1 cup celery -- chopped
2 tablespoons garlic -- minced
4 cups diced tomatoes in juice
1 tablespoon paprika
1/4 teaspoon cayenne
1 teaspoon Tabasco sauce -- more to taste
1 teaspoon white pepper
3 cups fish/shrimp/seafood stock
1 large bay leaf
2 pounds large shrimp -- peeled and deveined
1. In heavy pot saute the vegetables in olive oil till just tender.
2. Stir in tomatoes, paprika, white pepper and cayenne.
3. Stir in bay leaf, Tabasco and shrimp or fish stock.
4. Bring to a boil, lower heat and simmer for 15-20 minutes. Taste for seasonings.
5. Add shrimp and cook till shrimp are tender, 15 minutes.
If the sauce seems a little soupy, thicken with a tablespoon of cornstarch dissolved in a little water.
Serve over fluffy rice, with a crisp green salad and a loaf of crusty french bread.