shari@wpi.wpi.edu (Shari Deiana VanderSpek) (09/30/90)
Shrimp a la Creole Ingredients: 2 pounds raw fresh shrimp 1 tablespoon flour 2 tablespons butter or margarine 2 tablespoons tomato paste 1/2 teaspoon dried minced onion 1/2 teaspoon salt 1/2 to 1 teaspoon crushed red pepper flakes (i use 1 1/2) 1 can (approx. 13 oz.) chicken broth 2 bay leaves 1/2 teaspoon dried thyme leaves 1/2 teaspoon dried minced parsley hot cooked rice Wash shrimp under cold running water, remove and discard shells, leave tails intact if desired. Remove and discard vein. Put shrimp aside. Put flour in a small skillet and heat over medium heat. Cook, stirring constantly with a wooden spoon until flour turns a light brown. This takes about 5 minutes, be careful not to burn the flour. In a large skillet, heat butter. When melted, stir in flour and mix thoroughly. Add tomato paste, onion, salt, red pepper, chicken broth, thyme and parsley. Stir to blend. Increase heat to high and bring tomato mixture to a boil. Reduce heat to low and simmer uncovered for 20 minutes, stirring frequently. Add shrimp all at once to tomato sauce, cook for about 5 to 10 minutes or just until shrimp turn pink and are cooked through. Don't overcook, they will get too chewy. Serve with rice.