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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

GRAM'S SHRIMP CREOLE Recipe

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This recipe for GRAM'S SHRIMP CREOLE is from Campbell & Indrelunas Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pounds raw large shrimp out of shells
1 large onion
1 clove garlic minced
3 1/2 c. chopped tomatoes
4 stalks celery chopped
2 T. olive oil
2 bay leaves
1 sprig thyme
2 dashes Tabasco
1 t. salt and pepper to taste*
2 T. butter to thicken at the end*
1 t. Chimayo chili powder*
* Susan's addition to Gram's recipe
Directions:
Directions:
Sauté garlic, onion and celery until crisp tender. Add tomatoes and bay leaves.. Add shrimp and cook until pink. Add herbs. Swirl in the 2 T. butter to thicken and glisten.

Serve with molded rice ring. (see below) Pack firmly in individual rice molds. Place in a pan of hot water in moderate over 350 degrees. Unmold and serve. Garnish with cilantro or parsley.

RICE RING:
2 c.cooked rice
1/4 c. butter
salt/pepper packed firmly in rice mold
Number Of Servings:
Number Of Servings:
6

 

 

 

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