Shrimp Creole Stew Recipe

Serves/Makes: 8

Ingredients:

• 4 pounds medium shrimp, shelled and deveined
• 1/4 cup all-purpose flour
• 1 tablespoon bacon drippings
• 3 tablespoons vegetable oil
• 2 cups chopped onion
• 1/2 cup chopped green onions
• 2 cloves garlic, minced
• 1 cup chopped green pepper
• 1 cup chopped celery, with leaves
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1 (6-ounce) can tomato paste
• 1 (16-ounce) can tomatoes
• 1 (8-ounce) can tomato sauce
• 1 cup fish stock or water
• 1 teaspoon Tabasco pepper sauce
• 1/2 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 2 cups cooked rice, to serve

How to cook Shrimp Creole Stew:

• In a Dutch oven or large, heavy pan over medium heat, stir the flour, drippings, and oil until the roux becomes a deep red-brown, about 30 minutes.
• Add the onion, green onions, garlic, green pepper, celery, thyme, bay leaves, salt, and black pepper. Cook, stirring constantly, until the onion is transparent and soft, about 20 minutes.
• Add the tomato paste and cook for 3 minutes. Chop the tomatoes and add them, with their liquid, the tomato sauce, and the stock. Simmer, partially covered, for 1 hour, stirring occasionally.
• Add the shrimp and cook until they are just done, about 5 minutes. Stir in the Tabasco sauce, parsley, and lemon juice. Cover and remove from the heat.
• The Shrimp Creole Stew dish is best when allowed to stand several hours or overnight in the refrigerator.
• Reheat quickly, without boiling, and serve immediately over hot steamed rice.

Note:
The Shrimp Creole Stew recipe easy to prepare and so good!

This recipe for Shrimp Creole Stew serves/makes: 8

The Shrimp Creole Stew recipe is adopted from The Tabasco Brand Cookbook by Paul McIlhenny 2004.Main Ingredient: Shrimp 
Preparation Method: Soup/Stew 
Cuisine: Creole