Recipe Rice Pat's Shrimp Creole
 

Pat's Shrimp Creole Hot

A recipe for Pat's Shrimp Creole. Follow the simple recipe instructions for Pat's Shrimp Creole shared by other home cooking experts.


Ingredients

6 Tbs. Butter

2 c. Coarsely chopped onion

2 c. Coarsely chopped celery

2 c. Coarsely chopped Green or Red bell pepper

1 c. Tomato puree

6 Fresh tomato, peeled

3 Bay leaves

1/4 Tsp. Oregano

Pinch of thyme

Creole Seafood Seasoning

2 c. Seafood stock

1/4 c. Butter

2 c. Coarsely chopped onion

1 Tbs. Brown sugar

2 c. Coarsely chopped celery

2 c. Coarsely chopped Green or Red bell pepper

60 Large fresh shrimp, peeled and deveined

Streamed rice or jambalaya

Directions

Melt 6 Tbs. butter in 3 quart saucepan over medium heat. Add onion, celery and pepper and sautee 10 minutes. Add tomato puree, tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste and cook an additional 10 minutes. Stir in stock and bring to boil. reduce heat and simmer until sauce begins to thicken, about 45 minutes. remove from heat and strain; discard vegetables. Melt remaining butter in large sautee pan over medium heat. Add onion, sprinkle with sugar and sautee until golden brown. Add celery and pepper and sautee an additional 3 to 4 minutes. Reduce heat, stir in reserved sauce and simmer gently 10 minutes. Add shrimp and cook just until heated through. Serve immediately over rice or jambalaya.

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