Shrimp Creole Style Recipe
1 lb medium shrimp, shelled and veins removed
4 tblspn sweet butter
1 tblspn flour
1/2 cup water
1/2 cup green pepper
1/4 tspn cayenne pepper
1/2 tspn paprika
1 whole bay leave
3/4 cup chopped onion
1-14 or 15 oz can stewed tomatoes
1/8 tspn thyme
1 large garlic clove, finely chopped
2 tspn parsley
Salt and pepper to taste
Cooking oil for shrimp
Melt butter in large pan and cook onions and green pepper medium heat until the green pepper is soft. Add shrimp and cook until shrimp loses pink color. Sprinkle flour in hot pan, add water, stir until flour is thoroughly blended and there are no lumps to make a smooth textured roux. Add remaining ingredients pan, stir, cover and simmer for 1/2 hour. Add salt and pepper to taste. Serve with hot white or brown rice. Or serve with linguine. Treat yourself and your partner by slicing a warm loaf of French bread to dip in the sauce.
I realize that Rose wines have gotten bad rap, however, there are good Rose wines, most recently one of my favorite is Mulderbosch Rosé (2009), Stellenbosch, South Africa. It is slighty fruity but not overwhelming fruity or sweet; and the price is $10 to $12. The cost makes it comfortably affortable to be your everyday house wine.
Those who remember the old Mateus Rose wine television commercials know that there is a feeling of romance when it comes to rose wines. Even the Mateus wine rounded bottle was special. When the bottle was empty you didn't toss it, you put a a small bunch of flowers in it and put it on the kitchen table. Although Mulderbosch rose is my personal favorite wine, you should check out our BellaOnline.com Wine Site for informed and knowledgeable wine information.
*Good served over a tender hot split biscuit with a small green salad (you don't have to make your own, Pillsbury Grands! are perfect for this.
*This recipe is easily doubled.
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