Shrimp Creole
Ingredients
| 1 lb medium shrimp, peeled and deveined | ||
| 1 and 1/2 cups cooked white rice | ||
| Tomato Sauce: | ||
| 1 tbs olive oil | ||
| 2 cloves garlic | ||
| 1 large onion, chopped | ||
| 1 cup celery, diced | ||
| 1 large green pepper, chopped | ||
| 1 (28oz) can tomatoes | ||
| 1 bay leaf | ||
| rosemary to taste | ||
| kosher salt and black pepper to taste | ||
| White Sauce: | ||
| 2 tbs butter | ||
| 1 tbs flour | ||
| 1/2 cup milk |
This creole standard is special because of the combination of two sauces.
- For the tomato sauce, saute garlic in olive oil. Add the onions, celery and green pepper and cook until very soft.
- Mash tomatoes and add to mixture. Add bay leaf and rosemary and simmer for 30-40 minutes or until most of the liquid has evaporated. Season with salt and pepper.
- For the white sauce, melt butter in a saucepan and whisk in the flour.
- Slowly whisk in the milk and blend until smooth, stirring constantly.
- Combine the tomato and white sauces and blend well.
- Add the shrimp to the sauces and using medium heat cook for about 5 minutes or until the shrimp are pink and cooked through.
- Serve over rice.
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