Shrimp Creole

Name: Shrimp Creole
Ingredients: 2 pounds shrimp heads off; 1 quart water; 1/2 cup vegetable oil; 3 medium yellow onion chopped; 2 large sweet bell peppers chopped; 5 each celery stalks chopped fine; 10 large tomatoes peeled and seeded; 2 teaspoons salt; 1 teaspoon red pepper flakes ground; 1/2 teaspoon black pepper ground; 1/2 teaspoon white pepper ground; 1 tablespoon thyme; 1 tablespoon basil; 1 1/2 teaspoons sugar; 5 each bay leaves; 1 cup scallions, spring or green onions chopped; 1 cup parsley leaves chopped

17 ingredients

9 steps

Ingredients

2 pounds shrimp heads off
1 quart water
1/2 cup vegetable oil
3 medium yellow onion chopped
2 large sweet bell peppers chopped
5 each celery stalks chopped fine
10 large tomatoes peeled and seeded
2 teaspoons salt
1 teaspoon red pepper flakes ground
1/2 teaspoon black pepper ground
1/2 teaspoon white pepper ground
1 tablespoon thyme
1 tablespoon basil
1 1/2 teaspoons sugar
5 each bay leaves
1 cup scallions, spring or green onions chopped
1 cup parsley leaves chopped

Directions

1

Peel and devein the shrimp.
2

Place heads (if you have them), and peels in a small saucepan and add the water.
3

Bring to a slow boil over medium-high heat and let boil slowly for 15 to 20 minutes.
4

Strain and discard the heads and peels.
5

Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat.
6

Add the onions, peppers, and celery and saute stirring often, until the vegetables are very soft, about 45 minutes.
7

Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer.
8

Reduce heat to medium and let simmer for 2 hours, stirring occasionally.
9

This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator).