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Title: Aromatic Shrimp Creole
Yield: 6 Servings

Ingredients

      2 tb vegetable oil
      2 md onions; medium diced
      2 lg cloves garlic; minced
      4    celery stalks; medium diced
      2 md green bell peppers; medium
           -diced
      6 tb tomato paste
    1/2 ts dried red pepper flakes
    1/2 ts dried oregano
    1/2 ts dried thyme
      6 c  chicken stock or canned
           -chicken bro
  1 1/2 lb jumbo shrimp; peeled and
           -deveined
           Ground black pepper; (to
           -taste)
      4 c  cooked white rice
    1/4 c  minced fresh parsley

Instructions

TO COOK:
Heat oil in a large saucepan. Add the next 5 ingredients; saut‚ until
vegetables soften, about 5 minutes. Add next 4 ingredients; saut‚ until
fragrant, about 1 minute. Add chicken stock; 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 1/2
teaspoon pepper or to taste.

TO SERVE:
Ladle a portion of shrimp creole into each warm soup plate. Spoon 3/4 cup
rice atop each portion of creole. Sprinkle with parsley and serve
immediately.

- - - - - - - - - - - - - - - - - -

NOTES : White creole from reduced tomato and vegetable sauce.

The Pipers call this dish a "White creole" because it is not thickened with
the traditional mahogany-colored roux. Instead, a mixture of chicken
stock, tomato paste, and aromatic vegetables is reduced until the sauce
becomes quite thick and flavorful. It is best to serve this shrimp creole
with steamed white rice.
Nutr. Assoc. : 0 0 0 0 0 0 4714 0 0 342 0 0 0 0

Contributor: Cook's Magazine June 1990

Preparation Time: 1:00

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