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Shrimp Creole |
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original 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
3 T butter
1 clove garlic
2 T flour
1 t. sugar
¼ t. pepper
¼ t. chili powder
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14 oz. can diced tomatoes with juice
16 oz. can tomato sauce
1 Bay Leaf
½ c. each of these veggies, chopped (Use more or less, to taste.):
Onion
Celery
Green Pepper
Zucchini
Poblano Pepper
Mushrooms
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| Procedures: |
Melt butter in large saucepan.
Add garlic, Poblano 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, bay leaf, and mushrooms.
Cover and simmer over low heat about 45 minutes.
Add shrimp for the last 30 minutes.
We serve over rice.
Freezes well.
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| Notes: |
2021-09-10: We substituted a can of green chilies for the poblano pepper and used 10 shrimp excellent
2019-12-27: no green pepper; served over 1/2 pack of Chinese noodles.
2017-08-26: prepared, in advance, for SKDL and Margaret's birthday weekend.
2016-08-24: with a poblano pepper from the freezer, this was for the two of us.
2015-02-01: Contributed by Linda.
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11/22/2021
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