Shrimp Creole IV Tasty Recipes
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| Shrimp Creole IV |
"Here is an easy recipe for that New Orleans favorite: shrimp in a spicy red gravy. If you already have stock accessible, its a totally short, clean meal with a massive 'wow' issue."
Ingredients :
- three kilos medium shrimp - peeled, deveined and shells reserved
- half of onion, chopped
- 1 carrot, finely chopped
- 2 strips celery, chopped
- 4 cups water
- 1/three cup bacon grease
- 2 onions, chopped
- 2 strips celery, chopped
- 1 tablespoon minced garlic
- 1 huge chopped inexperienced bell pepper
- 2 bay leaves
- salt to taste
- 1 half teaspoons freshly ground 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
- four tomatoes, chopped
- 2 cups canned tomato sauce
- 1 cup chopped inexperienced onion
Instructions :
| Prep : 1H10M | Cook : 6M | Ready in : 2H15M |
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- In a medium stock pot, integrate the reserved shrimp shells, half onion, 1 carrot, 2 strips celery, and 4 cups water. Simmer for 1 hour, uncovered; stirring sometimes. Strain the stock right into a smaller saucepan, boil and reduce the stock to two cups. Remove from heat.
- In a heavy skillet, melt grease over medium warmness. Add the onions, celery, garlic and green bell pepper; saute till soft and beginning to caramelize round the rims.
- Add the bay leaves, salt, black pepper, brown sugar, cayenne pepper, hot sauce, and a couple of cups reduced shrimp stock. Bring to a boil and upload beaten rosemary, overwhelmed thyme, crushed basil, tomatoes, and tomato sauce.
- Cover and simmer over low/medium warmness, stirring occasionally, for 1 hour.
- Add the cleaned and deveined shrimp. Stir, cowl and turn off the warmth. Let the shrimp sit for 15 to 20 mins or until red throughout. Sprinkle the inexperienced onions on pinnacle.
Notes :
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