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Shrimp Courtboullion
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−1/2 Pound Shrimp
Tablespoon Plus 1 teaspoon Creole seasoning
/3 Cup Vegetable oil
/3 Cup Flour
Cup Chopped celery
Cup Chopped onions
/2 Cup Chopped bell peppers
Mild green chiles or banana peppers; sliced lengthwise in half and seeded
Bay leaves
Tablespoon Minced garlic
Cup Chopped peeled and seeded tomatoes or 2 cups chopped canned tomatoes
Cup Water
3/4 Cup Chicken broth
/4 Teaspoon Salt
/4 Teaspoon Cayenne pepper
/4 Cup Chopped green onions
Tablespoon Chopped parsley
Cooked rice
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4 1/2 Fat; 0 Other Carbohydrates
Season the shrimp with Creole seasoning. Set aside in the refrigerator. Make
a roux by combine the oil and flour in a large cast iron or enameled cast
iron Dutch oven over medium heat. Stir slowly with a wire whisk or wooden
spoon for about 15 to 20 minutes, or until the roux becomes dark brown, the
color of chocolate. Add the celery, onions, bell peppers, and chiles. Cook,
stirring often, for 6 to 7 minutes. Add the bay leaves and garlic and cook
for about 2 minutes. Add the tomatoes and water. Season with Creole
seasoning. Reduce the heat to medium−low and cook, uncovered, for about 1
hour, or until a thin oil film appears on the surface. Stir occasionally to
prevent the mixture from sticking. Increase the heat to medium, add the
broth, salt, and cayenne and cook for about 15 minutes. Add the shrimp and
cook for about 10 minutes, or until the shrimp turn bright pink and the
tails curl in. During the last 5 minutes of cooking time, add the green
onions and parsley. Remove the bay leaves. Spoon he rice in the center and
ladle the Courtbouillon over the rice. Garnish with parsley.
Yield: 4 main−course servings
Shrimp Courtboullion
557
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