Louise's Shrimp Creole
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 236.0
- Total Fat: 11.9 g
- Cholesterol: 194.2 mg
- Sodium: 688.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.1 g
- Protein: 24.8 g
View full nutritional breakdown of Louise's Shrimp Creole calories by ingredient
Introduction
This is our family recipe. Served over rice this is one of our family favorites and it's quick and easy to make. You can spice this up if you like but this is not spicy creole... it is mild, buttery and delicious. This is our family recipe. Served over rice this is one of our family favorites and it's quick and easy to make. You can spice this up if you like but this is not spicy creole... it is mild, buttery and delicious.Number of Servings: 12
Ingredients
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Ingredients
1.5 stick butter
3 tbsp flour
1 chopped onion
1 clove garlic pressed
2 lbs shrimp (even better with fresh shrimp if you can get it
1 6oz can tomato paste
1 1/2 to 2 green peppers
2/3 cut hot water
1 or 2 cups of water
Serve over white or brown rice.
Makes about 12 half cup servings
Tips
ROUX done right will be a deep golden color.. like caramel. The key to great creole is always a well done roux...be brave and attentive and you won't burn it.
( The secret to success is cooking the roux to a deep golden brown... might take you a few tries to not under/over cook but when it smells good enough to eat out of the pan...you have probably got it right)
Directions
In a large pot, using a wooden spoon, begin your roux by melting the butter and mixing the flour in. Do this over medium heat. Stir constantly. Brown until the roux until it is a golden brown.. the color of a caramel is best.
Take off the heat and add onions and garlic and let them cook a bit. Next add the shrimp, salt and pepper.
Next add the shrimp, salt and pepper...stir until every shrimp is coated in the roux..it will look like flour paste on them. You want to roux on the shrimp, not the bottom of the pan.
Put the pot back on the burner and add the tomato paste and cook on medium to low heat for perhaps 5 minutes, keep an eye on it, you don't want it to burn.
Push the shrimp to the side of the pot and then add the hot water and DO NOT STIR... use medium heat and let it come to a simmer.
Once it has simmered for about 5 minutes (longer if you are using raw shrimp), turn heat to low and let it simmer. I usually end up adding enough water (1.5 to 2 cups) to submerge the shrimp completely and let it cook on low for about 25 to 30 minutes... which reduces and thickens the sauce.
This isn't a fat friendly recipe but don't try making this with low fat products... it will taste awful If you appreciate tasty food..keep your portion low. And add some more shrimp from the pot to your serving.
Serving Size: makes about 12 - 1/2 cup servings
Take off the heat and add onions and garlic and let them cook a bit. Next add the shrimp, salt and pepper.
Next add the shrimp, salt and pepper...stir until every shrimp is coated in the roux..it will look like flour paste on them. You want to roux on the shrimp, not the bottom of the pan.
Put the pot back on the burner and add the tomato paste and cook on medium to low heat for perhaps 5 minutes, keep an eye on it, you don't want it to burn.
Push the shrimp to the side of the pot and then add the hot water and DO NOT STIR... use medium heat and let it come to a simmer.
Once it has simmered for about 5 minutes (longer if you are using raw shrimp), turn heat to low and let it simmer. I usually end up adding enough water (1.5 to 2 cups) to submerge the shrimp completely and let it cook on low for about 25 to 30 minutes... which reduces and thickens the sauce.
This isn't a fat friendly recipe but don't try making this with low fat products... it will taste awful If you appreciate tasty food..keep your portion low. And add some more shrimp from the pot to your serving.
Serving Size: makes about 12 - 1/2 cup servings