Monday, July 12, 2010

Dutch Oven - Shrimp Creole

Recipe # 3 By Pat Boydstun

Shrimp Creole

2 tablespoons vegetable oil
2 onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup diced celery
3 cloves garlic, minced
2 (14-ounce) cans whole tomatoes, chopped with liquid
2 cups chicken broth
1 (6-ounce) can tomato paste
2 teaspoons sugar
2 teaspoons Creole seasoning - I make my own but Tony's is ok
1 bay leaf
½ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper
1 1/2 pounds medium fresh shrimp, peeled and deveined
Hot cooked rice
Garnish: chopped fresh parsley

In a large Dutch oven, heat oil over medium-high heat. Add onion, bell peppers, celery, and garlic; cook 6 to 8 minutes, or until tender. Stir in tomatoes, broth, tomato paste, sugar, Creole seasoning, bay leaf, red pepper flakes, salt and pepper; bring to a boil over medium-high heat. Reduce heat by taking some coals off; cover and simmer 20 minutes. Add shrimp; cook 4 to 5 minutes, or until shrimp are pink and firm. Serve over hot cooked rice. Garnish with chopped fresh parsley, if desired.

Bon Appetit! The Outdoors Start at Your Back Porch!

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