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Seafood: Louisiana Shrimp Creole
The key to this recipe is not cooking it
too long. You want the vegetables to remain
crunchy and you'll also avoid overcooking
the shrimp.
Ingredients:
2 lbs. peeled medium shrimp
2 tablespoons butter
1 cup onions, chopped
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 tablespoon minced garlic
1 tablespoon minced fresh thyme or 1 teaspoon
dried thyme
1 tablespoon Boo Boo’s Cajun Shaker Seasoning
1teaspoon Boo Boo’s hot sauce
1 - 6 oz. can Tomato Paste
1 - 8 oz. can Tomato Sauce
1 - 14 oz. can Diced Tomato, drained
1 cup tomato ketchup
2 cups shrimp stock or chicken broth
1 lemon sliced
2 bay leaves
1/4 cup minced parsley
1/4 cup minced green onions
8 cups cooked rice
Directions:
1. Heat 2 tablespoons butter in a large sauté
pan. Add onion, celery, green and red bell
pepper and sauté for 2 minutes.
2. Add garlic, thyme, Boo Boo’s Cajun Shaker
Seasoning and Boo Boo’s hot sauce. Sauté
for additional minute. Add Tomato Paste,
Tomato Sauce, Diced Tomato, ketchup, stock,
bay leaves and lemon slices. Bring to simmer
and cook for 30 minutes.
3. Add shrimp, simmer for 10 minutes. Be
careful not to overcook shrimp.
4. Add green onions and parsley. Serve with
rice.
Yields 6 – 8 servings.
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