MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Nawlins Shrimp Creole
Categories: Seafood, Vegetables, Herbs, Chilies, Rice
Yield: 6 servings

MMMMM----------------------------RICE---------------------------------
6 c Water
2 ts Salt
3 c Long grain white rice;
- rinsed

MMMMM-----------------------SHRIMP CREOLE----------------------------
4 tb Butter
1 lg Onion; chopped
2 lg Bell peppers; cored,
- chopped
4 Ribs celery; chopped
1/2 ts Salt
1/4 ts Cayenne pepper
2 Bay leaves
2 ts Worcestershire sauce
28 oz Can whole peeled tomatoes
2 ts Garlic powder
2 tb Flour
1/2 c Water
2 c Seafood stock
2 lb Small (U-60) shrimp; peeled,
- deveined
1 tb Cajun seasoning (below)
1/2 c Green onions; thin sliced

MMMMM----------------------CAJUN SEASONING---------------------------
2 tb Celery salt
1 tb Sweet paprika
1 tb Coarse sea salt
1 tb Fresh ground black pepper
1 tb Garlic powder
1 tb Onion powder
2 ts Cayenne pepper
1/2 ts Ground allspice

Mix together the celery salt, paprika, salt, pepper,
garlic powder, onion powder, cayenne, and allspice in a
bowl. Transfer the spices to a clean container with a
tight-fitting lid, cover, and store. Makes 1/2 cup.

COOK THE RICE: Bring water to a boil in a medium pot
over high heat. Add salt and rice to the water and stir
to combine. Cover with a lid and reduce the heat to low
heat. Cook the rice, covered for about 20 minutes or

according to package instructions. Remove rice from heat
and fluff with a fork. Keep covered until ready to
serve. Sauté the onions, peppers, and celery:

While the rice is cooking, make the shrimp creole. In a
large pan set over medium heat, add the butter. Once the
butter melts and is foamy, add the onions, bell pepper,
and celery to the pan. Add the salt and cayenne pepper.
Cook, stirring occasionally, until soft, 6-8 minutes.

ADD THE BAY LEAVES, WORCESTERSHIRE, TOMATOES, AND
GARLIC: Add the bay leaves, Worcestershire sauce,
tomatoes, and garlic powder to the pan. Stir to combine
and gently break up the tomatoes using a wooden spoon.
Cook on high until simmering, then reduce the heat and
maintain a simmer for 15 minutes.

COMBINE FLOUR AND WATER, ADD TO POT WITH STOCK: In a
small bowl, whisk together the flour and water and add
it to the tomato sauce in the pan. Cook for 5 minutes.
Add the seafood stock.

SEASON AND ADD SHRIMP TO PAN: In a large bowl, season
the shrimp with the Cajun seasoning and toss to coat.
Add the shrimp to the pan and cook, stirring
occasionally, until they turn pink on the outside, 7-8
minutes. The finished sauce will be thick enough to coat
the back of a spoon.

Stir in green onions. Serve shrimp creole over rice.

By Joy Monnerjahn

RECIPE FROM: https://www.simplyrecipes.com

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)