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LOCATION: Recipes >> Cajun >> Shrimp Creole 04

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Spicy Shrimp Creole

3 tablespoons vegetable oil
2 cups celery, julienned
2 medium onions, chopped
4 cloves garlic, crushed
1 teaspoon white sugar
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
2 (14.5 ounce) cans whole tomatoes, crushed
1 (15 ounce) can tomato sauce
1 bay leaf, broken in half
hot pepper sauce
2 pounds fresh shrimp, peeled and deveined

Heat oil in a Dutch oven on medium heat. Saute celery, onions, and
garlic in the Dutch oven until the onions are pearly white and the
celery has begun to soften. Mix sugar, flour, salt, pepper and
cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato
sauce, both pieces of bay leaf, and hot sauce. Bring the mixture
to a boil, then turn the heat to low. Let the mixture simmer for
30 minutes, stirring occasionally. Approximately 15 minutes before
serving, add shrimp to the pot and stir well. If necessary, raise
the temperature to medium-low to ensure the Creole is bubbling but
not burning. Scoop out the bay leaf halves before serving. Serve
when the shrimp is pink and thoroughly cooked.


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