Friday, February 18, 2005

Shrimp in tomato gravy recipe request

"A few years back i was in Laffayette for visiting my brother for Mardi Gras and had the pleasure of having shrimp in tomato gravy. Wow was it good. Anyone have any recipes that could help me make this at home??"

The above recipe is requested by Scflyguy

Can someone help with this recipe? If you can, please post under comments-Thanks!

Posted for us by dweldon at the message board, thanks!

Shrimp Creole

1 lrg. onion, chopped
2 ribs of celery, chopped
1 small green bell pepper, chopped
2 cloves of garlic, minced
3 Tb. Crisco or vegetable oil
1- 16 oz. can tomatoes with liquid, diced or chopped
1- 8 oz. can tomato sauce
1 tsp. sugar
1 Tb. Worchestershire Sauce
1 tsp. cayenne pepper
2 tsp. cornstarch
1 Tb. cold water
1 to 2 lbs. fresh medium size shrimp, shelled and devined
salt & pepper to taste

In skillet, cook onion, celery, bell pepper in hot Crisco until veggies are tender and onion are transparent. Add garlic and cook for 3 mins. do not brown garlic. Add tomatoes, tomato sauce, sugar, Worchestershire sauce, cayenne pepper and simmer, uncovered for 45 minutes on med. low heat. Stir frequently so that sauce does not stick to bottom of pot and scorch. Combine cornstarch with water and stir into sauce. Cook and stir until mixture thickens and bubbles. Add shrimp and salt and pepper to taste at this time. Simmer for 10 minutes or until shrimp turn pink and opaque. Continue stirring to make sure sauce does not stick and scorch to bottom of pot. Serve on white long grain rice.
Shrimp Creole

2 lb. shrimp (cleaned and deveined)
2 cup chopped onions
1 cup chopped celery
One 6 oz. can tomato paste
One 6 oz. can tomato sauce
1 lg. bell pepper
4 pods garlic, minced
1-1/2 tsp. sugar
1 cup green onion tops, minced
1 cup parsley, minced

Season shrimp and set aside. Saute onions and celery in butter. Add tomato paste, tomato sauce and 4 cups of water. Cook 1 hour, stirring occasionally (add water if sauce becomes too thick). Add the shrimp and the other ingredients. Cook over low heat for 30 minutes. Serve over steamed rice.

Serves 8.
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