Recipe: Shrimp Creole

By Regina Charboneau

I have one craving that just comes over me and it is healthy; a good shrimp Creole over rice. No poultry, stuffing, or potatoes, no pies or cakes. Shrimp Creole, a big green salad with radishes, and a classic vinaigrette. This should not take more than 30 minutes to prepare and it will fit any temperature and mood.

Serves 6

    • 1 tablespoon oil
    • 2 tablespoons flour (to make dark roux)
    • 2 cups diced white onion
    • 1 cup diced green pepper
    • 1 cup diced green onion
    • 2 tablespoons minced garlic
    • 2 tablespoons fresh minced basil
    • 4 cups diced tomatoes in juice
    • 2 lemon slices
    • 1 tablespoon Cajun seasoning salt
    • 3 pounds peeled white shrimp
    • 4 cups cooked white rice (brown rice would be even better for you....)

In three-quart sauce pan, add one tablespoon vegetable oil in heavy skillet and stir in two tablespoons of flour. Cook over medium heat, stirring until it is chocolate brown. Immediately add diced onion and green pepper, and cook for five minutes. Add green onion, garlic, basil, tomatoes, and lemon slices. Simmer for 15 minutes. Add a half tablespoon of Cajun seasoning salt, then add shrimp, cook for five minutes until shrimp are pink and firm, taste, and add more seasoning if needed. Cook for five more minutes and serve over cooked rice.

To read Regina's article about her other favorite post-Thanksgiving comfort foods, click here.

This article available online at:

http://www.theatlantic.com/health/archive/2010/12/recipe-shrimp-creole/67417/