Shrimp Creole (Emeril Lagasse) |
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Prep Time: 25 Minutes Cook Time: 80 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
4 tablespoons vegetable oil |
2 tablespoons flour |
1 cup chopped onion |
1 cup chopped green bell pepper |
1/2 cup chopped celery |
1 tablespoon minced garlic |
3 cups tomato concasse, juice reserved |
2 cups shrimp stock or water |
2 bay leaves |
3/4 teaspoon salt |
1/2 teaspoon cayenne pepper |
2 pounds medium shrimp, peeled and deveined |
steamed rice for garnish |
chopped parsley for garnish |
Directions:
1. 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.
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