Shrimp Creole IV |
"Here is an easy recipe for that New Orleans favorite: shrimp in a highly spiced crimson gravy. If you have already got stock accessible, its a very quick, clean meal with a big 'wow' element."
Ingredients :
- 3 pounds medium shrimp - peeled, deveined and shells reserved
- 1/2 onion, chopped
- 1 carrot, finely chopped
- 2 strips celery, chopped
- four cups water
- 1/three cup bacon grease
- 2 onions, chopped
- 2 strips celery, chopped
- 1 tablespoon minced garlic
- 1 large chopped green bell pepper
- 2 bay leaves
- salt to flavor
- 1 half teaspoons freshly floor black pepper
- 2 teaspoons brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon hot pepper sauce (e.G. Tabasco™), or to flavor
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 4 tomatoes, chopped
- 2 cups canned tomato sauce
- 1 cup chopped inexperienced onion
Instructions :
Prep : 1H10M | Cook : 6M | Ready in : 2H15M |
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- In a medium inventory pot, integrate the reserved shrimp shells, half of onion, 1 carrot, 2 strips celery, and 4 cups water. Simmer for 1 hour, uncovered; stirring sometimes. Strain the inventory right into a smaller saucepan, boil and reduce the inventory to 2 cups. Remove from warmness.
- In a heavy skillet, melt grease over medium warmth. Add the onions, celery, garlic and green bell pepper; saute until soft and starting to caramelize around the edges.
- Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, warm sauce, and a couple of cups reduced shrimp stock. Bring to a boil and add crushed rosemary, overwhelmed thyme, crushed basil, tomatoes, and tomato sauce.
- Cover and simmer over low/medium heat, stirring now and again, for 1 hour.
- Add the wiped clean and deveined shrimp. Stir, cover and turn off the heat. Let the shrimp sit down for 15 to twenty mins or until crimson at some stage in. Sprinkle the green onions on top.
Notes :
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