Cajun Shrimp Creole

Discussion in 'The BOC Diner' started by carolgaryissabella@y, Sep 24, 2008.

  1. carolgaryissabella@y

    carolgaryissabella@y New Member

    Messages:
    4
    State:
    MISSOURI
    CAJUN SHRIMP CREOLE
    1-2 POUNDS OF MED. TO LARGE SHRIMP PEELED AND DEVEINED
    1- CUP OF CHOPPED ONIONS
    3- PODS OF GARLIC-CHOPPED FINE
    2- BUNCHES OF GREEN ONIONS, WHITES AND TOPS CHOPPED FINE, SEPERATE TOPS AND WHITES, ADD WHITES TO REGULAR ONIONS
    2- TABLE SPOONS CHOPPED PARSLEY, OR 2 TEAS. DRIED
    2- TABLE SPOONS ALL POURSE FLOUR
    4- TABLE SPOONS COOKING OIL (YOU CHOICE)
    2- CANS OF TOMATO SAUCE
    3-4 CUPS WATER
    SALT AND CAYENNE PEPPER TO TASTE

    IN A HEAVY DUTY SAUCE PAN, ABOUT 2 QTS. ADD OIL AND ONIONS (REG. AND WHITES OF GREEN ONIONS AND GARLIC, SAUTE UNTIL JUST CLEAR. DO NOT BURN GARLIC. ADD FLOUR AND INCORPERATE WITH ONIONS AND GARLIC UNTIL YOU HAVE A LIGHT ROUX, NOT BROWN. ADD TOMATO SAUCE AND 3 CUPS OF WATER AND ADD MORE IF TOO THICK. SALT AND PEPPER, ADD SHRIMP AND COOK ABOUT 10 MINUTES THEN ADD CHOPPED GREEN ONIONS AND PARSLEY FOR ANOTHER 5 TO 10 MINUTES, CHECK FOR SEASONING AND ADJUST AS NECCESSARY. WHEN SHRIMP ARE GOOD AND RED SAUCE SHOULD BE COOKED. SERVE OVER COOKED RICE AND ADD GARLIC TOASTED BREAD AND MAYBE A SALAD TO GO WITH IT.

    I GIVE THIS ONE A 5 ***** RATING AS A GOOD RECIPE TO MAKE FOR A BEGINNER.

    HOPE YOU ENJOY.

    LET ME KNOW WHAT YOU RATE IT AT.

    CAROL HARRISON
     
  2. littleman

    littleman Active Member

    Messages:
    540
    State:
    Illinois
    That sounds really good, thanks for sharing. And welcome to the BOC
     

  3. bluejay

    bluejay Well-Known Member

    Messages:
    8,503
    State:
    Napoleon, Mo.
    Thanks Carol. I will give that a try. Keep on postin.
     
  4. jtrew

    jtrew New Member

    Messages:
    4,404
    State:
    Little Rock, AR
    Thanks Carol. And welcome to the BOC!
     
  5. gonefishing

    gonefishing New Member

    Messages:
    157
    State:
    Near Monroe LA
    Thanks thats just about like the one i make too. Welcome aboard and keep on posting in here. there are a lot of good people in here.

    Sam W