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Shrimp Creole IV

SUBMITTED BY: Stefanie PHOTO BY: emma

"Here is an easy recipe for that New Orleans favorite: shrimp in a spicy red gravy. If you already have stock on hand, its a very quick, easy meal with a huge 'wow' factor."
RECIPE RATING:
The reviewer gave this recipe 11 stars. This recipe average a 4.5 star rating.
Read Reviews (9)
PREP TIME  1 Hr 10 Min
COOK TIME  1 Hr 5 Min
READY IN  2 Hrs 15 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 pounds medium shrimp - peeled, deveined and shells reserved
  • 1/2 onion, chopped
  • 1 carrot, finely chopped
  • 2 strips celery, chopped
  • 4 cups water
  •  
  • 1/3 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 taste
  • 1 1/2 teaspoons freshly ground black pepper
  • 2 teaspoons brown sugar
  • 1 teaspoon cayenne pepper
  • 1 teaspoon hot pepper sauce (e.g. Tabasco™), or to taste
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 4 tomatoes, chopped
  • 2 cups canned tomato sauce
  • 1 cup chopped green onion

DIRECTIONS

  1. In a medium stock pot, combine the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and 4 cups water. Simmer for 1 hour, uncovered; stirring occasionally. Strain the stock into a smaller saucepan, boil and reduce the stock to 2 cups. Remove from heat.
  2. In a heavy skillet, melt grease over medium heat. Add the onions, celery, garlic and green bell pepper; saute until soft and beginning to caramelize around the edges.
  3. Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and 2 cups reduced shrimp stock. Bring to a boil and add crushed rosemary, crushed thyme, crushed basil, tomatoes, and tomato sauce.
  4. Cover and simmer over low/medium heat, stirring occasionally, for 1 hour.
  5. Add the cleaned and deveined shrimp. Stir, cover and turn off the heat. Let the shrimp sit for 15 to 20 minutes or until pink throughout. Sprinkle the green onions on top.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2004 by Jerry
Good stuff!! I only had 2 lbs of tiger shrimp on hand, so sub'd 1 lb of chicken breast... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 7, 2006 by Pita
Fantastic dish! It's very spicy, which my family loves, but others should beware. I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2007 by emma
I thought my mom took her creole recipe to the grave, but this is near perfect to hers..thanks... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 1, 2005 by TXRachel
I was surprised how wonderful this recipe turned out. I used the creole seasoning recipe from... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2007 by NIGELLA1
This had great flavor and was easier than I ever imagined. I added 2 teaspoons salt and 2... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 2, 2005 by LOVETOBAKE6
A little too spicy for the kids but my husband really liked it. I will cut the spice down the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2004 by JKNOVORITA
This was absolutely delicious!! I added smoked sausage as I didn't have 3lb. of shrimp and it... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 12, 2008 by Sez
I am sorry...but for the amount of work it took ( roughly 2 hrs ) to make it, somehow,... MORE


 
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