Alex Patout's: Seafood Dishes

221 Royal Street ~ New Orleans, Louisiana ~ 70115
Phone: (504) 525-7788 Fax: (504) 525-7809

Shrimp Creole

3 pounds medium shrimp, heads on (or 2 pounds, heads off)	1 teaspoon ground red pepper
1/2 teaspoon ground black pepper	1 quart water
1/2 teaspoon ground white pepper	1/2 cup vegetable oil
3 medium onions, chopped	1 tablespoon fresh thyme
2 large bell peppers, chopped	1 tablespoon fresh basil
5 celery ribs, chopped fine	1 teaspoon sugar
8-10 large, fresh tomatoes, peeled, seeded, and roughly chopped	4-5 bay leaves
2 teaspoons salt	1 cup green onions, chopped
1 cup parsley, chopped

Dehead, peel, and devein the shrimp. Place the heads and peels in a small saucepan and add the water. Bring to a slow boil over medium-high heat and let boil slowly for 15-20 minutes. Strain and discard the heads and peels.

Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat. Add the onions, peppers, and celery and saute, stirring often, until the vegetables are very soft, about 45 minutes. Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to a simmer. Reduce the heat to medium and let simmer for 2 hours, stirring occasionally. This is your Creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator. When you are ready to serve, return the sauce to a simmer and add the shrimp. Cook until they turn pink, 5-7 minutes. Stir in the green onions and parsley and let cook 1 minute more. Serve on flat plates over beds of rice.

Serves 6 - 8.

Recipes from our Kitchen:
Starters | Side Dishes | Soups & Gumbos | Meat & Poultry Dishes | Seafood Dishes | Sweets