Apr 292019
 

I know that everyone is still boiling crawfish every chance they get. To get you ready for crawfish season to be over, this week, I will feature two shrimp recipes.

3/4 cup Canola Oil

1/4 cup All-Purpose Flour

2 cups Onions, chopped

1 cup Celery, chopped

1/2 cup Bell Pepper, chopped

2-3 cloves Garlic, minced

2 tablespoons Tomato Paste

1 1/2 teaspoons Creole Seasoning

1 cup Seafood or Chicken Stock, more if needed

1 1/2 pounds 41-50 count Shrimp, peeled and deveined

3/4 cup fresh Parsley, chopped

3/4 cup Green Onions, sliced

Cooked Rice

Heat oil in a large heavy pot or Dutch oven, over medium heat for 2 minutes. Add flour, whisk to combine, reduce heat to medium-low and cook, stirring constantly for 30 to 40 minutes to make a dark roux. Add onion and cook for an additional 10 minutes until onions have a caramelized appearance. Add celery and bell pepper, raise heat to medium, and cook for 10 minutes, stirring often, until vegetables wilt. Add garlic, tomato paste and creole seasoning, stirring to combine. Add stock, bring to a boil, reduce heat to medium-low, and simmer, uncovered, for 10 minutes, stirring occasionally. Add shrimp, bring to a boil, reduce heat to medium-low again, and simmer for 10 minutes, uncovered, stirring occasionally, until shrimp are pink and sauce has thickened slightly. Serve over rice and sprinkle wit parsley and green onions.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.