Shrimp Creole
Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add
onion, celery and pepper and saute 10 minutes. Add tomato puree,
tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste
and cook an additional 10 minutes. Stir in stock and bring to boil.
reduce heat and simmer until sauce begins to thicken, about 45
minutes. remove from heat and strain; discard vegetables.
Melt remaining butter in large saute pan over medium heat. Add
onion,sprinkle wit sugar and saute until golden brown. Add celery and
pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in
reserved sauce and simmer gently 10 minutes. Add shrimp and cook just
until heated through. Serve immediately over rice or jambalaya.
6 tb Butter
2 c Coarsely chopped onion
2 c Coarsely chopped celery
2 c Coarsely chopped Green or
Red bell pepper
1 c Tomato puree
6 Fresh tomato, peeled
3 Bay leaves
1/4 ts Oregano
Pinch of thyme
Creole Seafood Seasoning
2 c Seafood stock
1/4 c Butter
2 c Coarsely chopped onion
1 tb Brown sugar
2 c Coarsely chopped celery
2 c Coarsely chopped Green or
Red bell pepper
60 Large fresh shrimp, peeled
And deveined
Streamed rice or jambalaya