The Tabasco Brand Cookbook/Paul McIlhenny 2004

Shrimp Creole
Servings Preparation Time Cooking Time Temperature Notes Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8


INGREDIENTS:
1/4 cup all-purpose flour 1 tablespoon bacon drippings 3 tablespoons vegetable oil
2 cups chopped onion 1/2 cup chopped green onions 2 garlic cloves, minced
1 cup chopped green pepper 1 cup chopped celery, with leaves 1 teaspoon dried thyme
2 bay leaves 2 teaspoons salt 1/2 teaspoon freshly ground black pepper
1 6-ounce can tomato paste 1 16-ounce can tomatoes 1 8-ounce can tomato sauce
1 cup fish stock or water 4 pounds medium shrimp, shelled and deveined 1 teaspoon Tabasco pepper sauce
1/2 cup chopped fresh parsley 1 tablespoon fresh lemon juice 2 cups cooked rice



1 In a Dutch oven or large, heavy pan over medium heat, stir the flour, drippings, and oil until the roux becomes a deep red-brown, about 30 minutes. Add the onion, green onions, garlic, green pepper, celery, thyme, bay leaves, salt, and black pepper. Cook, stirring constantly, until the onion is transparent and soft, about 20 minutes. Add the tomato paste and cook for 3 minutes. Chop the tomatoes and add them, with their liquid, the tomato sauce, and the stock. Simmer, partially covered, for 1 hour, stirring occasionally.
2 Add the shrimp and cook until they are just done, about 5 minutes. Stir in the Tabasco sauce, parsley, and lemon juice. Cover and remove from the heat. This dish is best when allowed to stand several hours or overnight in the refrigerator. Reheat quickly, without boiling, and serve immediately over rice.

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