Shrimp Creole

  Known all over the Gulf Coast - a delicious shrimp specialty!   

Seafood

Serves 6.
Tomato Sauce Ingredients:
2 tablespoons olive oil
1 onion, chopped
1/2 red bell pepper, chopped
4 - 5 stalks celery, chopped
2 cloves garlic, fine chopped or minced
2 cups chicken stock
1 tomato, peeled and chopped small
1 and 1/2 cups tomato puree
salt and pepper to taste
dash cayenne pepper or 1 teaspoon hot sauce
Shrimp Creole Ingredients:
​4 tablespoons olive oil
3 pounds, deveined, boiled, and shelled shrimp
3 cups tomato sauce (from recipe - this page)
salt and pepper to taste
5 cups cooked white rice
chopped parsley and sliced lemons for garnish

Tomato Sauce Directions:

1. Add olive oil to a large heavy-bottom saucepan over medium high heat.  Sauté onion, red pepper, and celery, stirring for about 3 minutes.  Stir in garlic and cook another 45 seconds, stirring.
2. Stir in chicken stock, tomato, and puree. Boil, then reduce heat to low and simmer (covered) for 5 minutes, then uncovered for 5 more  - until thickened a bit. 

Shrimp Creole Directions:

1. In a large Dutch oven or heavy bottom large pot, cook shrimp in olive oil over high heat for about 1 minute, stirring.
2. Add tomato sauce and boil.  Reduce heat to low; simmer for 3 minutes.
3. Serve over rice and garnish with chopped parsley and lemon slices.