Recipe - Creole Shrimp

2/3 cup Vegetable oil
One half cup Flour
1 Three fourths cup Thinly cut or sliced up scallions
1/3 cup Chopped celery
1 cup Chopped onion
One half cup Chopped green pepper
4 teaspoon Finely minced garlic
3 tablespoon Finely minced fresh parsley
1 pound Can whole peeled tomatoes;
drained
1 tablespoon Minced chives
4 tablespoon Dry red wine
8 ounce Tomato sauce
2 pound Whole fresh shrimp; peeled &
deveined
4 Whole bay leaves; crushed
6 Whole allspice
2 (up to)
6 Whole cloves
2 teaspoon Salt
1 (up to)
3 teaspoon Ground black pepper
1 tablespoon Cayenne pepper
1 (up to)
3 teaspoon Chili powder
One fourth teaspoon Mace
One fourth teaspoon Dried basil
One half teaspoon Dried thyme
4 teaspoon Fresh lemon juice
2 cup Water
2 tablespoon Hot sauce of choice; or more

In a large pot, heat oil and gradually add flour, stirring constantly. Cook
over medium heat to form a medium brown roux (about the color of peanut
butter.) Add vegetables and parsley. Mix well and cook until vegetables
are tender. Mix in tomatoes, tomato sauce, wine, seasonings and lemon
juice. Bring to a boil. Add water, mix thoroughly. Bring to a boil again,
cover, reduce heat and simmer for 45 minutes. Add shrimp. Again, bring to
the boil, cover, reduce heat and simmer for 20 minutes. Serve over boiled
rice. Rex C. Johnson rex_j@gradient.com

CHILEHEADS ARCHIVES

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