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 Spicy Shrimp Creole | Status Approved | | Name |  Spicy Shrimp Creole | | Category | Fish & Seafood, Quick meals, American, African | | Serves/Yields | 6-8 servings | | Source | Kate's Own | | Difficulty | Easy | | Prep. Time | About 30 minutes | | Cook Time | About 30 minutes | | Introduction | | There are as many different variations on this Cajun classic as there are good cooks in Louisiana, everyone has their own. | | Ingredients | | 2 Tbsps vegetable_oil
2 medium onions ,diced
2 large garlic_cloves , minced
4 celery stalks, diced
2 medium green bell_peppers , diced .Or 1 green and 1 red
6 Tbsps tomato_paste
1/2 to 1 tsp cayenne_pepper or to taste
1/2 tsp ground oregano
1/2 teaspoon leaf_thyme
6 cups chicken_stock OR 6 cups canned chicken_broth
1 1/2 pounds jumbo shrimp , peeled and deveined Ground white_pepper (to taste)
4 cups cooked white rice
1/4 cup minced fresh parsley
| | Directions | | Step: 1 | Heat oil in a large saucepan. Add the onion,garlic, celery and peppers and sauté until vegetables soften, about 5 minutes.
| | Step: 2 | Add tomato paste, cayenne pepper, oregano and thyme. Sauté until fragrant, about 1 minute.
Add chicken stock; bring to boil and cook over medium-high heat until thickened, about 30 minutes.
| | Step: 3 | Add shrimp and simmer until shrimp are pink and curled about 4 minutes. Season with 1/2 teaspoon pepper or to taste.
TO SERVE: Place a mound (1/2 cup) of white rice in the middle of each soup plate. Spoon the shrimp mixture around the rice. Serve with hot corn bread and enjoy!
| | Menu suggestion | | Spicy Shrimp Creole
Cucumber And Onion Salad
Buttermilk Cornbread
Apple Crisp |
Time submitted: Monday, July 04. 2005 at 07:51:14 Contributed By: Kate
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