*  Exported from  MasterCook  *
                               Shrimp Creole
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cajun                            Main Dish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Pounds        Fresh shrimp, heads off
    1      Quart         Water
      1/2  Cup           Vegetable oil
    3      Each          Med. yellow onions -- chopped
    2      Each          Large bell peppers -- chopped
    5      Each          Celery -- chopped
   10      Each          Lge. tomatoes -- peeled & seeded
    2      Teaspoons     Salt
    1      Teaspoon      Ground red pepper
      1/2  Teaspoon      Ground black pepper
      1/2  Teaspoon      Ground white pepper
    1      Tablespoon    Fresh thyme
    1      Tablespoon    Fresh basil
    1 1/2  Teaspoons     Sugar
    5      Each          Bay leaves
    1      Cup           Green onions -- chopped
    1      Cup           Parsley -- chopped
 Peel and devein the shrimp.  Place heads (if you have them), 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
 simmer.  Reduce 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 (I find the sauce is even better
 after sitting a couple of days 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
 for 1 minute more. Serve on flat plates over beds of rice.
 Serves 6-8. SHRIMP AND HAM OR TASSO JAMBALAYA: Prepare Shrimp Creole as
 above, but add about a pound of cubed ham and a 4-ounce can of tomatoe sauce
 to the finished sauce and simmer 45 minutes more.
 Meanwhile, boil or steam 2-3 cups raw rice. Finish the sauce (which will be
 your jambalaya base) by adding the shrimp, green onions, and parsley as
 above.  (If you are using leftover Shrimp Creole, remove the shrimp and
 reheat the sauce, add the ham and tomato sauce, and proceed as above.
 Return the shrimp to the pan at the end of cooking.)  Place the hot, cooked
 rice in a large bowl, pour the jambalaya base over, mix well, and serve.
 You can also prepare this dish with sausage instead of ham.
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 Nutr. Assoc. : 1373 0 0 999 149 274 1514 0 1093 161 1630 1492 88 0 92 679