Known all over the Gulf Coast - a delicious shrimp specialty! |
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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 |
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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
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
Steps - Tomato Sauce
- 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.
- 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.
- In a large Dutch oven or heavy bottom large pot, cook shrimp in olive oil over high heat for about 1 minute, stirring.
- Add tomato sauce and boil. Reduce heat to low; simmer for 3 minutes.
- Serve over rice and garnish with chopped parsley and lemon slices.
