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| Ingredients: |
1/3 cup vegetable oil
6 green onions, chopped
1 large onion, chopped fine
2 medium bell peppers, chopped fine
4 garlic cloves, minced
3 celery stalks, chopped fine
2 or 3 cans (diced) RoTel Tomatoes
1 1/2 cups Burgundy wine
1 cup clam juice (or 8 oz. bottled)
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1 large bay leaf
3/4 tsp. leaf thyme
1 tbl.parsley, minced
1/2 tsp. pepper
1/2 tsp. cayenne pepper (or to taste)
salt to taste
juice of 1 lemon
3 pounds shrimp, UNCOOKED, med., peeled & deveined
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| Cooking
Instructions: |
In heavy 12" skillet (cast iron is best), heat oil, add green onions, onions, peppers, garlic and celery; saute until thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often, untilliquid is reduced by 1/2. Stir in clam juice, seasonings and lemon juice. Cover and cook over medium-low heat - about 30 minutes. Stir occasionally. Stir in shrimp. Cook just until shrimp are coral pink, about 7 to 8 minutes. Taste for seasonings. Be sure to remove bay leaf.
To serve, spoon cooked rice into a bowl and top with Shrimp Creole. Garnish with chopped green onions and minced parsley on top. Serve with a nice crusty garlic bread. |
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