Printable Shrimp Creole

Shrimp Creole

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1/2 lemon sliced

4 whole black peppers

3 lbs., peeled, deveined shrimp

4 slices bacon

2 TBSP butter

1 clove garlic, chopped fine

1 c. chopped onion

1 1/2 c. chopped green pepper

1/4 c. fine chopped parsley

1 1/2 c. thinly sliced celery

1 can (1 lb. 12 oz) tomatoes

1 can (6 oz) tomato paste

1 TBSP lemon juice

1 TBSP sugar

1 tsp salt

1/4 tsp black pepper

1/2 tsp crushed red pepper

1 Bay leaf

1/2 tsp dried thyme leaves

1/2 tsp. file powder

Cooked white rice

Bring 1 qt. water to boil in large pan.  Add lemon slices, black peppers and shrimp.

Reduce hat; simmer uncovered 3 mins.  Drain the shrimp, reserving 1 c. cooking liquid.

In the same saucepan, saute bacon over low heat until crisp.  Remove bacon; drain on paper towels and crumble.  To bacon fat - add butter, garlic, onion, green pepper, parsley and celery.

Cook, stirring about 5 mins. or until vegetables are tender.  Add reserved shrimp liquid, bacon, tomatoes, tomato paste, lemon juice, sugar, salt, pepper, red pepper, bay leaf and thyme.  

Bring to boil, reduce heat and simmer covered 30 mins.  

Just before serving stir in File (gumbo) and shrimp; bring to boiling.

Reduce heat; simmer covered for 5 mins., server over hot cooked white rice.

Serves 8.

File (pronounced fee-lay) is powdered sassafras leaves and an important accoutrement to creole cooking.  Always add File powder exactly as and when recipe indicates as it should never be cooked for long periods of time.