Shrimp Creole IV Good Recipes

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Shrimp Creole IV

"Here is an easy recipe for that New Orleans preferred: shrimp in a highly spiced crimson gravy. If you have already got inventory reachable, its a very brief, clean meal with a big 'wow' component."

Ingredients :

3 pounds medium shrimp - peeled, deveined and shells reserved
half of onion, chopped
1 carrot, finely chopped
2 strips celery, chopped
four cups water
1/three cup bacon grease
2 onions, chopped
2 strips celery, chopped
1 tablespoon minced garlic
1 large chopped inexperienced bell pepper
2 bay leaves
salt to taste
1 1/2 teaspoons freshly floor black pepper
2 teaspoons brown sugar
1 teaspoon cayenne pepper
1 teaspoon warm 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

Instructions :

Prep : 1H10M	Cook : 6M	Ready in : 2H15M

In a medium stock pot, integrate the reserved shrimp shells, 1/2 onion, 1 carrot, 2 strips celery, and four cups water. Simmer for 1 hour, uncovered; stirring now and again. Strain the stock right into a smaller saucepan, boil and reduce the inventory to 2 cups. Remove from warmness.
In a heavy skillet, soften grease over medium warmness. Add the onions, celery, garlic and inexperienced bell pepper; saute until gentle and starting to caramelize round the rims.
Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, warm sauce, and a pair of cups reduced shrimp stock. Bring to a boil and add overwhelmed rosemary, beaten thyme, crushed basil, tomatoes, and tomato sauce.
Cover and simmer over low/medium warmness, stirring every now and then, for 1 hour.
Add the wiped clean and deveined shrimp. Stir, cowl and turn off the heat. Let the shrimp sit for 15 to twenty minutes or till red in the course of. Sprinkle the inexperienced onions on top.

Notes :

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