A Cooking Fool

Creole Shrimp

Posted By: The Fool
Date: Saturday, January 28 2006, at 10:07 a.m.

In Response To: Creole Shrimp Cocktail Sauce (The Fool)

Not too complicated and delicious. 2 tablespoons vegetable oil 2 medium onions, diced 2 large garlic cloves, minced 4 celery ribs, diced 2 medium green bell peppers, diced 6 tablespoons tomato paste 1/2 teaspoon dried chili pepper flakes 1/2 teaspoon oregano 1/2 teaspoon thyme 6 cups chicken broth 1 1/2 lbs large shrimp, peeled and deveined pepper 4 cups cooked rice of your choice Heat oil in a large saucepan. Add vegetables and garlic; saute until veggies soften, about 5 minutes. Add next 4 ingredients; saute until fragrant, about 1 minute. Add chicken broth; bring to boil and cook over medium high heat until thickened, about 30 minutes. Add shrimp; simmer until shrimp are opaque throughout, about 4 minutes. Season with pepper or to taste. Serve in a soup bowl over rice. Sprinkle with parsley and serve immediately. The Fool

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Message: > Not too complicated and delicious. > 2 tablespoons vegetable oil > 2 medium onions, diced > 2 large garlic cloves, minced > 4 celery ribs, diced > 2 medium green bell peppers, diced > 6 tablespoons tomato paste > 1/2 teaspoon dried chili pepper flakes > 1/2 teaspoon oregano > 1/2 teaspoon thyme > 6 cups chicken broth > 1 1/2 lbs large shrimp, peeled and deveined > pepper > 4 cups cooked rice of your choice > Heat oil in a large saucepan. Add vegetables and > garlic; saute until veggies soften, about 5 minutes. > Add next 4 ingredients; saute until fragrant, about 1 > minute. Add chicken broth; bring to boil and cook over > medium high heat until thickened, about 30 minutes. > Add shrimp; simmer until shrimp are opaque throughout, > about 4 minutes. Season with pepper or to taste. > Serve in a soup bowl over rice. Sprinkle with parsley > and serve immediately. > The Fool
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