Shrimp a la Creole
4 lba lake shrimp
4 green bell peppers
1 can Italian tomato paste
1 bunch shallots or 1 large onion
1/2 small pod garlic
3/4 cp salad oil
1 heaping tbsp flour
salt and pepper to taste
1 - Clean shrimp as per instructions "How to Prepare Shrimp for Cocktail" and boil for 5 minutes and drain.
2 - Use iron skillet. Make a roux with oil and flour. Brown well, add onions, brown slightly, put in shrimp, salt and pepper.
3 - Stir around in roux and onions, until each shrimp is coated with the roux, and none of the roux and onions sticks to the skillet.
4 - At this point add the can of tomato paste, and green peppers.
5 - Stir around for 15 minutes on moderate flame.
6 - After all tomato paste is sticking to the shrimp, pour 1 cp hot water in bottom of the skillet, and turn the flame low.
7 - Let dook for 15 minutes more, then stir well, and add slowly 3 or 4 cps hot water.
8 - If this method is used carefully, the rich gravy will cling to the shrimp, but if ordinary stew method is used, the shrimp will
appear naked, with no gravy sticking to them.
Taste to see if there is salt and pepper enough and serve after 1 hours cooking. This is a delicious dish and New Orleans is
famous for it, but what so often is advertised as Shrimp a la Creole turns out to be only shrimp stew.
The somewhat complicated method is the only one by which Shrimp a la Creole can be successfully made.
It is worthwhile to follow it caqrefully.