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Shrimp Creole Recipe
1 cup finely chopped shallots or green onions
2 onions, diced
1/2 cup green bell pepper
1/2 cup red bell pepper
1 large tomato, diced
3 cloves garlic, crushed and chopped
1/4 cup parsley, minced
1 large can tomato paste
1 teaspoon sugar
3 cups water (but preferably chicken stock or fish stock)
Cayenne pepper to taste (start with 1 teaspoon)
2 pounds peeled uncooked shrimp*
Cooked white rice
1/2 cup flour and 1/2 cup shortening for roux
To begin, make a dark roux. Add water (or stock), tomato paste, and sugar. Simmer a few minutes. Add all other ingredients except shrimp or chicken. Let
simmmer 45 minutes to an hour. Mixture should be thick; if it is not, make a little more roux and add it to the mixture. Add shrimp or chicken. Simmer another
20-25 minutes. Serve over hot cooked white rice. (Serves 6.)
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