48
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Food & Wine
•
2009
Place oil in a deep skillet. Heat to medium, and blend in flour. Add onion, bell pepper, celery and garlic.
Cover and cook 8 minutes or until tender. Add tomatoes, tomato sauce, tomato paste, dill weed, cayenne pepper,
Worcestershire sauce, Kosher salt, bay leaves, lemon juice, most of water, and Tabasco and pepper.
Simmer for 1 hour. Add more water as needed.
Add shrimp. Cook 5-10 minutes more, until shrimp turn pink.
Serve over rice.
Low Country Shrimp Creole ~Nancy Haithcock
1/3 cup flour
1/3 cup Canola oil
1 large onion, chopped
1 large bell pepper, chopped
¾ cups celery, chopped
2 cloves garlic, chopped
2 cups of canned diced tomato
18-ounce can tomato sauce
16-ounce can tomato paste
1 Tablespoon dill weed, minced
½ teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
5 teaspoons Kosher salt
2-3 bay leaves
1 Tablespoon lemon juice
Tabasco sauce and pepper to taste
1 cup water (or less) depending on
thickness desired of finished Creole
2lbs. shrimp, cleaned and peeled
(frozen easy-peel shrimp, thawed,
work very nicely in this recipe)
