Recipe: Alabama Wild Shrimp Creole
September 20, 2020
- 1 cup flour
- 1 cup Mazola oil
- 2 cups chopped onion
- 1 cup chopped celery
- 1/2 cup bell pepper
- 2 cloves chopped garlic
- 3 pounds raw Wild American Shrimp®, deveined
- 1 large can tomatoes
- 2 small cans tomato paste
- 3 teaspoons salt
- 1/4 teaspoon red pepper
- 1/2 teaspoon black pepper
- 2 tablespoons chopped parsley
- 2 tablespoons chopped onion tops
Combine flour and cooking oil to make roux, browning over slow fire and stirring constantly. Add onions, celery, bell pepper, and garlic; cook until soft. Add tomatoes and tomato paste, mix well and cook about 5 minutes, then add 6 cups of water. Let simmer about 1 hour. Add 3 pounds of raw, deveined shrimp; cook for 15 minutes. Add parsley and onion tops 5 minutes before serving. Serves 10 generously over rice.
CHEF JIM SMITH THE HUMMINGBIRD WAY Jim Smith is the former Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing...
Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family....
The shrimp processing industry has a long and storied history, lined with a multitude of different innovations that have propelled the industry further and further...