Shrimp Creole with Rice© Brenda Wall
Oct 19, 2001
Welcome!
During these hectic and stressful times, it is important to remember that we can and should all take a few minutes to enjoy and appreciate the beauty of this time of year...the beautiful colors of the fall foilage...and reflect on how precious life truly is and make the most of it, in the simplest of ways. One way that I like to do that is by creating and preparing recipes to share with my family and friends. Presenting them with a culinary treat always seems to give them reason to slow down and indulge and take note of their surroundings, if only for a little while. It is my hopes that you do the same. Bon Appetit! Shrimp Creole with Rice and Peppers
1 pound of medium shrimp, cleaned
2 tables of cooking oil
2 cups of shrimp stock
1 cup of tomato sauce
1 cup of fresh tomato, chopped
juice of lemon
3 cloves of minced garlic
1/4 cup scallions
1/4 cup yellow bell pepper
1/4 cup red bell pepper
1/4 cup celery
1 teaspoon of sugar
1/2 teaspoon of flour mixed with 1 tablespoon of water(adjustments made as needed
1 teaspoon of ground bay leaves
1 teaspoon of cajun seasoning
Cayenne pepper, to taste
pinch of nutmeg
2 cups of cooked white rice
Sautee peppers, celery, scallions, garlic in a stock pot; add shrimp stock, lemon juice, bay leaves, cajun seasoning; bring to a boil; add shrimp and flour mixture; add tomato paste, tomatoes, nutmeg and cayenne peper; reduce heat to low and simmer until done. Serve with cooked rice.
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The copyright of the article Shrimp Creole with Rice in Gourmet Seafood is owned by Brenda Wall. Permission to republish Shrimp Creole with Rice in print or online must be granted by the author in writing.
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