I need a recipe for shrimp creolle.?

Answer 1

* 3 to 4 lbs medium-size fresh shrimp, peeled, deveined
* 1/4 cup vegetable oil
* 1/4 cup all-purpose flour
* 1 1/2 cups chopped onion
* 1 cup chopped celery
* 3/4 cup chopped green onions
* 1 large green pepper, chopped
* 2 cloves garlic, minced
* 1 can (14.5 ounces) diced tomatoes, undrained
* 1 can (8 oz) tomato sauce
* 1 can (6 oz) tomato paste
* 1 cup water
* 1 1/2 teaspoons salt
* 1 teaspoon pepper
* 1/2 teaspoon red pepper, ground
* 2 bay leaves
* 1 tablespoon lemon juice
* 2 teaspoons Worcestershire sauce
* dash hot pepper sauce
* 1 tablespoon chopped parsley
* hot cooked rice

PREPARATION:
Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. Remove the bay leaves. Stir in parsley and serve over rice.

Answer 2

Shrimp Creole

Ingredients

(6 servings)

2 lb Fresh shrimp, heads off
1 qt Water
1/2 c Vegetable oil
3 ea Med. yellow onions, chopped
2 ea Large bell peppers, chopped
5 ea Celery ribs, chopped fine
10 ea Lge. tomatoes, peeled&seeded
2 ts Salt
1 ts Ground red pepper
1/2 ts Ground black pepper
1/2 ts Ground white pepper
1 tb Fresh thyme or 2 t dried
1 tb Fresh basil or 2 t dried
1 1/2 ts Sugar
5 ea Bay leaves
1 c Green onions, chopped
1 c Parsley, chopped


Instructions

Peel and devein the shrimp. Place heads (if you have them), and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels. Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer. Reduce heat to medium and let simmer for 2 hours, stirring occasionally, This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator). When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook for 1 minute more. Serve on flat plates over beds of rice. Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA:
Prepare Shrimp Creole as above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce to the finished sauce and simmer 45 minutes more. Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be your jambalaya base) by adding the shrimp, green onions, and parsley as above. (If you are using leftover Shrimp Creole, remove the shrimp and reheat the sauce, add the ham and tomato sauce, and proceed as above. Return the shrimp to the pan at the end of cooking.) Place the hot, cooked rice in a large bowl, pour the jambalaya base over, mix well, and serve. You can also prepare this dish with sausage instead of ham.

Answer 3

Shrimp Creolle
2 Tbsp.olive oil
2 c.chopped onion
1/4 c.chopped bell pepper
1 c.chopped fresh parsley
4 c.canned tomatoes
1 Tbsp.minced garlic
1 Tbsp.Worcestershire sauce
1 c.tomato sauce
Salt to taste Cayenne pepper to taste
2 lb.raw peeled shrimp
Heat oil over medium heat in large high-wall skillet.Add onions,bell pepper,and parsley.Saute until clear.Stir in tomatoes,garlic,Worcestershire,salt,tomato sauce,and pepper.Cover until sauce comes to a boil.Reduce to low:cover and simmer 1 hour.Add shrimp and simmer 30 minutes.

Answer 4

Go to Allrecipes.com

Answer 5

Zataran!

Sorry I Cheat! But it is good!

Answer 6

epicurious.com

Answer 7

go to cooks.com!

Answer 8

use google search...:)