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SHRIMP CREOLE |
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| This recipe comes from Tom's "Sister," Linda Laws, who says:
"We never make this quite the same way. You can pretty much add any veggies from the fridge to this, and I think we’ve thrown in corn, green beans, and leftover chicken on occasion." |
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| Ingredients: |
2 lbs. fresh shrimp, peeled and cleaned
2 T lemon juice
1 T Worcestershire sauce
1 T salt (we don’t use)
3 T butter (we probably use less)
1 clove garlic (we prob use more)
2 T flour
1 t. sugar
¼ t. pepper
¼ t. chili powder (You will want more if you like spicy food.)
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20 oz. can diced tomatoes, drained (I don’t drain.)
8 oz. can tomato sauce (Seems like I use more of this.)
½ c. each of these veggies, chopped (Use more or less, to taste.):
Onion
Celery
Green Pepper
Zucchini
Okra (I don’t believe in okra, so never use.)
Mushrooms
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| Procedures: |
Boil shrimp just until pink and/or until water foams (<3 mins.).
Drain and sprinkle with lemon juice, Worcestershire sauce & salt; set aside.
Melt butter in large saucepan.
Add garlic and chopped vegetables (mushrooms should go in later); saute over low heat until tender.
Blend in flour, salt, sugar, pepper and chili powder.
Add tomatoes, tomato sauce, and mushrooms.
Cover and simmer over low heat about 45 minutes.
Add shrimp and heat through.
We serve over rice.
Freezes well.
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| Notes: |
2015-03-06: This had its first try and was excellent. We substituted yellow crookneck squash for the zucchini and added a Poblano. We'll probably not precook the shrimp but add them when there's 30 minutes left of the 45.
2015-02-01: Contributed by Linda.
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09/13/2015
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