Pages

Sunday, April 5, 2009

Shrimp Creole

¼ cup vegetable oil
2 tsp flour mixed with cold water
2 cups chopped onion
6 cups cooked white rice
1 tbsp garlic
1 cup celery chopped
1 cup water
2 bay leaves
2 lbs shrimp
Salt and cayenne pepper
½ cup chopped green onions
1 cup chopped green peppers
4 cups peeled seeded & chopped plum tomatoes

In a large sauté pan, heat the oil. When the oil is hot, add the onions. Sauté for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Sauté for 2 minutes, or until the vegetables start to wilt. Stir in tomatoes and garlic. Sauté for 2 minutes. Season the vegetables with salt and cayenne. Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and sauté for 2 to 3 minutes. Stir in the flour mix and simmer for a couple more minutes, or until the sauce thickens. Stir in the green onions. Check the seasoning. Serve over the cooked rice.