Shrimp Creole

Recipe Ingredients

4 tablespoons	60ml	Vegetable oil
2 tablespoons	30ml	Flour
1 cup	62g / 2.2oz	Chopped onion
1 cup	146g / 5.1oz	Chopped green bell pepper
1/2 cup	55g / 1.9oz	Chopped celery
1 tablespoon	15ml	Minced garlic
3 cups	711ml	Tomato concasse - juice reserved
2 cups	474ml	Shrimp stock or water
2		Bay leaves
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
2 lbs	908g / 32oz	Medium shrimp - peeled and deveined
		Steamed rice
		Chopped parsley - for garnish

Recipe Instructions

Heat oil and make a dark roux with flour. Combine onion, celery, green pepper and garlic to make a mirepoix and add to roux. Cook until vegetables are tender, about 10 minutes. Stir in tomatoes and their juice, shrimp stock and bay leaves. Bring to a boil, reduce heat and simmer 1 hour. Add shrimp and cook until pink. Season to taste with salt and cayenne. To serve, ladle over steamed rice and garnish with parsley.

This recipe yields 4 to 6 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-028 broadcast 10-07-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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