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Shrimp Creole
By Ro Morse
PADUCAH - Banks Market Recipe of the Week - Serves 2-4

3 tablespoons butter
3 tablespoons all-purpose flour
2 cups chopped stewed tomatoes
1/8 cup tomato sauce
1/3 cup minced sweet onion
1/3 cup chopped green bell pepper
2 tablespoons chopped fresh parsley
1 tablespoon crushed garlic
1 1/2 cups hot water
2 teaspoons salt
1/4 teaspoon ground black pepper
1 pound 26-30 count raw shrimp (peeled & deveined)
1 tablespoon liquid shrimp & crab boil 
2 cups steamed rice

Melt butter in a large heavy skillet, over medium heat. Stir in the flour and cook. Stir and stir until the mixture turns a medium brown. The darker the color-the richer the flavor. It takes a little time to get the mixture to turn brown-just be patient and keep stirring until you have a nice brown roux. Stir in the tomatoes, tomato sauce, minced onion, green pepper, parsley, garlic, water, salt and pepper. Keep stirring. Bring to a boil. Reduce heat to medium-low and simmer for 30 more minutes.  Add thawed shrimp (that you've had thawing in cold water with the tablespoon of crab boil-rinse right before adding to sauce mixture). Stir and simmer until the shrimp starts to curl. Pour shrimp and sauce over steamed rice and serve. YUM! 

Instead of butter, you can use bacon grease or olive oil. 


This recipe is shared the week of February 18-22, 2019 
on radio stations
NewsTALK 94.3 FM, AM 570 WKYX, 
AM 1320 and 99.5 FM WNGO.

Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
Check out more recipes online at: www.banksmarket.com    

Published 09:00 PM, Sunday Feb. 17, 2019
Updated 09:06 PM, Sunday Feb. 17, 2019

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