- 3 tablespoons vegetable oil
- 2 cups julienne celery
- 2 onions, chopped
- 4 cloves crushed garlic
- 1 teaspoon white sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1/2 teaspoon cayenne pepper
- 2 (14.5 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 bay leaf, crushed
- 1 tablespoon hot pepper sauce
- 2 pounds medium shrimp - peeled and deveined
- Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
- Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
- Let the mixture simmer for 30 minutes, stirring occasionally.
- Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.
03/23/2017
recipepes.com
Spicy Shrimp Creole, recipe
PT15M
PT1H
5
455 calories
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