Shrimp Creole

Ingredients

2T                 Butter

1T                 All purpose flour

1/2C              Onion, chopped

1/2C              Green bell pepper, chopped

1/2C              Celery, chopped

2                   Garlic cloves, minced

8oz(1C)         Can of whole tomatoes, crushed with their juice

1                   Bay leaf

1C                 Shrimp stock

1/2t               Salt`

1lb                 Medium shrimp, peeled, and deveined

Chopped parsley

Process

Melt the butter in a large heavy pot over medium heat

Add flour when the butter begins to foam

Whisk quickly to make a light brown roux

Add the onions, bell peppers, celery, and garlic

Cook, stirring the vegetables until they are soft, about 5 minutes

Add the tomatoes and their juice, the bay leaf, and shrimp stock, blending well

Add the salt and cayenne and gently simmer for 30 minutes, stirring occasionally

Add the shrimp and cook for about 10 minutes

Garnish with parsley and serve over steamed or boiled rice

Shrimp stock

Shells from 1lb of shrimp  

Cover shells with water in a saucepan

Add

1         Small carrot

1         Medium onion quartered

1         Stalk of celery cut into 3

2t        Old Bay seasoning

1/2t     Black pepper coarse ground

Boil for about 20min

Let steep for about 2hr

Strain into container

Discard shells

Cool and refrigerate