Alabama Wild Shrimp Creole
Ingredients:
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
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
Directions:
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.