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Shrimp Creole

1/4 cup butter or other fat
1/4 cup flour
1 small onion, chopped
1 large bell pepper, chopped
3-4 large cloves garlic, minced
1/2 bunch green onion, chopped
1/2 bunch celery, chopped
1 (16 oz.) can stewed tomatoes
2 lbs. raw shrimp w/o heads (3 1/2 lbs. w/ heads)
1-2 cups shrimp stock

1 tsp. salt
1/2 tsp. gnd. cayenne pepper
1/2 tsp. gnd. white pepper
1/2 tsp. gnd. black pepper
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/2 tsp. sugar
1 bay leaf

Peel the shrimp and throw shells in a 2 qt. saucepan. Add vegetable
scraps to saucepan. Add just enough water to cover the shells and
simmer while you chop the vegetables and mix the seasonings together.
It should cook about 30 min. Strain the stock a couple of times
when done and set aside.

In a 4 qt. heavy pot, melt the butter over med. high heat. Whisk
in the flour and stir constantly until the mixture is a true brown,
not just golden.

Remove from the heat and add the vegetables. A lot of steam will
be released so be careful. Stir well, then add the seasonings.
Then add the tomatoes and 1 cup of stock. Stir well. Add more
stock if too thick, it should be thick enough to serve on a plate
over rice. It will get thicker as it cooks, so start out on the
thin side.

Return to heat and simmer, uncovered for 1 or 2 hours. Add stock
from time to time to maintain a good consistency.

15 min. before serving. Turn off the heat and add the shrimp.
Stir and cover. Let it sit about 10 min. just until the shrimp
are plump and pink.

Serve over rice. Makes about 6 servings.


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