Shrimp Creole I

Recipe Ingredients

1/4 cup	59ml	Vegetable oil
2 cups	125g / 4.4oz	Chopped onions
1 cup	146g / 5.1oz	Chopped green bell peppers
1 cup	110g / 3.9oz	Chopped celery
4 cups	250g / 8.8oz	Peeled, seeded, chopped plum tomatoes
1 tablespoon	15ml	Chopped garlic
		Salt - to taste
		Cayenne pepper - to taste
1 cup	237ml	Water
2		Bay leaves
2 lbs	908g / 32oz	Large shrimp - peeled and deveined
2 tablespoons	30ml	Flour - mixed with
1/4 cup	59ml	Cold water
1/2 cup	31g / 1.1oz	Chopped green onions
		Emeril's Essence - see * Note
6 cups	960g / 33oz	Cooked white rice
		Chopped green onions - for garnish

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

In a large saute pan, heat the oil. When the oil is hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Saute for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne. Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and saute for about 2 to 3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Season with Emeril's Essence.

To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions.

This recipe yields 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A02 broadcast 01-28-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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