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NO DELIVERY SERVICE WILL BE PROVIDED FROM SEPTEMBER 7TH TILL OCTOBER 25TH. REGULAR SERVICE WILL RESUME ON OCTOBER 26TH. SORRY FOR THE INCONVINIENCE IF YOU ARE TRAVELLING BETWEEN THOSE DATES.

Shrimp Creole

3 TBS BUTTER
1/2 TSP BLACK PEPPER
3 TBS GARLIC, MINCED
1/2 TSP CAYENNE PEPPER
1 LARGE ONION, DICED
1/2 TSP WHITE PEPPER
1/2 BUNCH CELERY, DICED
1/2 TSP BASIL
1 RED BELL PEPPER, DICED
2 TBS BROWN SUGAR
1 GREEN BELL PEPPER, DICED
1/4 CUP LIME JUICE
5 TOMATOES, SEEDED AND DICED
1/4 CUP LEMON JUICE
1 QT SEAFOOD OR SHRIMP STOCK
1/4 CUP SHERRY
2 LBS SHRIMP, PEELED AND DEVEINED
2 TBS TABASCO
ROUX (4 OZ BUTTER, 1/4 CUP FLOUR)
1/2 CUP PARSLEY, DICED
1 TSP THYME

* IN A LARGE STOCKPOT OVER MEDIUM HEAT, SAUTÉ THE GARLIC, ONION, CELERY AND BELL PEPPERS IN THE BUTTER UNTIL THE VEGETABLES BEGIN TO SOFTEN.

* ADD THE TOMATOES, BROWN SUGAR, SPICES AND STOCK. COOK FOR 5 MINUTES.

* ADD THE SHRIMP, LEMON JUICE AND LIME JUICE AND BRING TO A BOIL.

* MAKE THE ROUX BY MELTING THE BUTTER OVER MEDIUM HEAT AND THE ADD THE FLOUR, STIR, KEEP STIRRING, AND COOK 2 TO 3 MINUTES. ADD THE ROUX SLOWLY TO THICKEN THE SHRIMP MIXTURE.

* REDUCE THE HEAT TO LOW, ADD THE TABASCO AND SHERRY AND SIMMER FOR 30 MINUTES.

* SERVE OVER RICE.

** TRY USING THIS SAUCE OVER GRILLED OR FRIED FISH - OR MAYBE JUST THE SAUCE WITHOUT THE SHRIMP OVER RICE, BE CREATIVE!!!

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