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Tuesday, April 10, 2012

Georgia Shrimp Creole

Another recipe from my youth in Sea grandparents had a wonderful housekeeper named Mary who was an awesome cook (and a very favorite person of mine).  She always made this for me my first night a Beach Myrtle because she knew it was my favorite.

 Shrimp Creole

2 strips smoked bacon,
cut in 1/2 inch pieces
1 andouille or smoked sausage, thinly sliced
1 pound shrimp, peeled & deveined
1 cup chopped onion
1/2 cup chopped green pepper
1/4 cup flour
3 garlic cloves, minced
1 can (15 ounce) canned chopped tomatoes
1/2 cup tomato sauce
1/2 cup white wine
1/2 teaspoon Creole seasoning
1 teaspoon Worcestershire sauce
Salt, pepper, Tabasco® to taste

In a large, heavy pot, sauté the bacon and sausage over medium heat until they begin to color. Remove and reserve. In the same fat, quickly sauté the shrimp just until they turn opaque. Salt and pepper to taste. Remove and reserve.

Add onion and green pepper. Cook vegetables until soft and begin to brown. Gradually add flour while stirring. Cook over low heat, stirring constantly, until a medium brown roux (the color of peanut butter) is formed-about 30 minutes. Add garlic, stir to mix, and add the rest of the ingredients, breaking the tomatoes with the back of a spoon. Bring to a boil, turn heat down and simmer for 20 minutes. Add a little chicken broth or hot water if too thick. Add reserved bacon, sausage and shrimp, and simmer for one or two minutes to heat through. Serve over rice. Makes four servings.

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