Recipe By: Alice Morrow
- ½ c. vegetable oil
- ½ c. flour
- 1 (16-oz.) container chopped onion mix
- 1 T. minced garlic
- 1 (15-oz.) can diced tomatoes, drained
- 1 can Rotel
- 1 can Casa Fiesta Tomatoes and Green Chilies
- 1 large can tomato paste
- ⅓ c. Lea and Perrins
- 2 bay leaves
- 2-4 lbs. medium peeled shrimp, seasoned with salt, red/black pepper and garlic powder
- 1 bunch chopped green onions
- Chopped parsley
- Salt, black pepper and garlic powder to taste
- 1-2 large lemons, sliced thinly
- Cooked rice
- Boiled Eggs
- In large pot, heat oil and add flour and make a very light brown roux. This roux is just for thickening, it is not the darkness that counts.
- Add the onion mix and garlic and cook about 2 minutes.
- Add tomato paste and stir to blend and simmer for 3 minutes until the color sort of darkens a bit.
- Add the rest of can tomato products and blend and simmer for 5 minutes. Stir to keep bottom from sticking.
- Stir in Lea and Perrins, bay leaves and season lightly (because your shrimp will be seasoned.)
- Add about 8 cups of water.
- Add thin slices of 1 large lemon.
- Simmer for 30 minutes and stir occasionally.
- Season shrimp. Add shrimp. Simmer for another 10 minutes. Do not overcook shrimp.
- When ready to serve over hot rice, stir in green onions and parsley.
***** If all of the shrimp are eaten, I usually freeze the creole base. Sometimes if I have leftover grilled fish (if whole, debone) and add to gravy right before serving. Fish just needs to heat not cook. You can also add crabmeat. My family likes boiled eggs with the creole. I use to add to gravy but then eggs are lost if not eaten. So now I just boil eggs and leave in shell and serve in bowl next to creole. People can take what the want. *****With leftover boiled eggs, I make egg salad, tuna salad or deviled eggs.