Shrimp Creole from Louisiana

Ingredients for 6 servings:

• 750 g shrimp, medium-sized, raw
• 500 ml broth cooked from the shrimp shells
• 75 ml olive oil or butter
• 100 g flour
• 250 g celery
• 1 bell pepper(s), green
• 500 g onion(s), 3 large
• 4 cloves garlic
• 1 kg tomatoes
• 250 ml tomatoes, pureed
• 4 bay leaves
• 1 tsp black pepper
• ½ tsp pepper, red
• ½ tsp white pepper
• 1 tbsp lemon juice
• 2 tbsp Worcestershire sauce
• 2 tbsp parsley, chopped
• 2 tbsp basil, chopped
• Thyme
• Salt
• Sugar
• 4 bags of rice

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 3 hours

Easy to cook and really tasty

Peel the shrimp and boil the shells in about 500 ml of water for 20 minutes. Discard the shells afterward. Meanwhile, finely chop the celery, bell peppers, and onions, and finely chop the garlic. Pour boiling water over the tomatoes, then refresh in the hot water for about 1 minute and peel them. Then dice them. Heat the olive oil and add the flour, stirring constantly. Avoid lumps and sauté until light brown, stirring constantly. Add the onions, bell peppers, celery, tomatoes, and garlic, and fry for 2 minutes, stirring constantly. Add a little stock if the mixture is too dry. Add the passata and stock and simmer on low heat for 15 minutes. Add the bay leaves, black pepper, red pepper, white pepper, lemon juice, and Worcestershire sauce, and simmer on low heat for another hour. The consistency should not be too runny. Remove the lid from the pot or leave it on as needed. Then add the shrimp, parsley, and basil, and let it cook with a little thyme for another 15 minutes. Season with salt and sugar to taste. Meanwhile, cook the rice according to the instructions. Let the shrimp creole stand for about 15 minutes so it’s not too runny. 350 kcal per serving.