Recipe: Alabama Wild Shrimp Creole
September 20, 2020
- 1 cup flour
- 1 cup Mazola oil
- 2 cups chopped onion
- 1 cup chopped celery
- 1/2 cup bell pepper
- 2 cloves chopped garlic
- 3 pounds raw Wild American Shrimp®, deveined
- 1 large can tomatoes
- 2 small cans tomato paste
- 3 teaspoons salt
- 1/4 teaspoon red pepper
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons chopped onion tops
Combine flour and cooking oil to make roux, browning over slow fire and stirring constantly. Add onions, celery, bell pepper, and garlic; cook until soft. Add tomatoes and tomato paste, mix well and cook about 5 minutes, then add 6 cups of water. Let simmer about 1 hour. Add 3 pounds of raw, deveined shrimp; cook for 15 minutes. Add parsley and onion tops 5 minutes before serving. Serves 10 generously over rice.
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