Shrimp Creole

1/4 lb. of butter
1 tsp. roux
2 md. onions, chopped
1/2 cup chopped celery
6 cloves garlic cloves, diced
1 red bell pepper, chopped
1/2 cup chopped parsley
1/2 cup chopped green onions
3 jalepeno peppers, diced
2 cups ripe tomatoes peeled and in chunks
1 tsp. salt
1/2 tsp. white pepper
1 tsp. cayenne pepper
1/2 tsp. oregano
1/2 tsp. thyme
1 tbsp. sugar
1 tbsp. worcestershire sauce
2 lb. medium shrimp (20-25 count)

Directions:

Melt butter and roux over medium heat and add onions and celery and sautee, stirring often, until they are nearly transparent, add garlic and bell pepper and continue to sautee. When mixture begins to stick, add tomatoes and jalepenos. Add a little water to stop sticking. Add salt, pepper, thyme and oregano. Mix together well. Add worcestershire sauce and 1 cup of water. Let simmer over a med-low heat for at least 30 minutes. The longer it simmers, the better the flavor.

When you are about 25 minutes from serving, add shrimp and sugar. Turn heat up to med-high. Stir and cover. Let the shrimp cook for 15 minutes and add parsley and green onions. Turn heat down to med-low and let simmer for 5 more minutes. DO NOT OVERCOOK SHRIMP.

Comments from scot vidrine :

Serve this dish over white rice. It is very colorful and has a dynamite aroma. I actually use a little more pepper, so adjust the spice quantities to fit your taste.

User Reviews:

how come preparation time varies from:30 to 1 hour and total time from 1:30 to 2:30???????

Submitted by corinne maes on December 02, 2003

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