Shrimp Creole Recipe | Cook the Book
Ingredients (23)
- 1/4 cup bacon drippings
- 1/4 cup all-purpose flour
- 1 1/2 cups chopped onions (about 1 large)
- 1 cup chopped shallots (about 4)
- 1 cup chopped celery (about 2 stalks)
- 1 cup chopped bell pepper (about 2)
- 4 cloves garlic, finely chopped
- 1 16-ounce can crushed tomatoes
- 1 8-ounce can tomato sauce
- 1 6-ounce can tomato paste
- 3 bay leaves
- 1 tablespoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 2 cups dry red or Burgundy wine
- 1 cup water or shrimp stock
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- Tabasco sauce
- 4 pounds large shrimp, peeled and deveined
- 1/2 cup freshly chopped parsley
- Cooked rice, for serving
Directions
Learn how to make this recipe at Serious Eats