Tuesday, January 8, 2008

Shrimp Creole. Like I Have It In New Orleans

Melt some butter in a large heavy iron skillet and add some bell peper, onions, and celery. Saute the supper for about 5 minutes until limp. Then go ahead an add some flour, only about 2-3 teaspoons of all purpose flour. stir the mixture until it gets nice and brown then you add the following.
2 cups of chopped tomatoes, 1 teaspoon of Worcestershire sauce, a bit of tyme leaves, ½ teaspoon of sugar and 1 teaspoon of salt, ½ teaspoon of hot tabasco , now don’t leave this out, it’s the best part.
2 pounds of peeled large or the way I love it, Jumbo shrimp and the last is a cup of white cooked rice.
Stip the sucker until it begins to thicken cover and cook for about 30 minutes.

Just before you serve it, spoon the shrimp over a mound of white rice that you’ve put in the plates. This should serve about 4-5 hungry people.