Creole classic, easy to make.
Apart from Gumbo, and Jambalaya, Shrimp Creole is one of the great Louisiana dishes, one likes to come back to, over, and over again. The less you cook shrimp, the better. If you happen to have shrimp that is already cooked, add it at the last moment, only just to let it warm up.
1 lb shrimp, cleaned, shelled, and deveined, row or cooked,
1 medium onion, chopped,
1 celery stalk, chopped,
1/2 cup chopped, green onions,
1 green, bell pepper, chopped,
1 clove, garlic, minced,
2 tbsp, good cooking oil,
2 tbsp, flour,
1/4 tsp, chili powder, 1/2 cup, water, 1 (16 oz.) can of chopped tomatoes, 1 tbsp, lemon juice or vinegar, 1 tsp, sugar, 2 tsp, TABASCO, or other hot sauce, dash of paprika, salt, pepper.
Method
(1) Heat oil to medium - high, in the pan.
(2) Sauté the onion, garlic, celery, and bell pepper for a few minutes.
(3) Add flour, and mix to distribute it well.
(4) Add lemon juice, water, chopped tomatoes, chili powder, paprika, and simmer for about 15 minutes.
(5) Add shrimp, sugar and green onions.
___- For raw shrimp, cook long enough for it to turn pink.
___- For cooked shrimp, cook long enough to let it warm, only.
(6) Season with salt, pepper, and TABASCO.
SERVING
Serve immediately, over hot, cooked rice, and with nice salad.
Other Notes
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup=8oz.),
tsp = teaspoon,
tbsp = tablespoon,
1lb = 453 grams
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References
Special Thanks
Special Thanks to Town & Country Gardens Contributors: blogger, dive-angel (Karin), flickr, Jasmine&Roses, metric-conversions.org, onlineconversion.com, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams
