Thursday, December 27, 2012

Gullah Shrimp Creole

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Despite what many folks may believe, “Creole” descendants live along the coasts of northern Florida on up to southern North Carolina, not just in New Orleans or other parts of Louisiana.  Over the years, shrimp Creole has become a highly revered Gullah recipe. True to tradition, the following recipe is made in one pot, consistent with what likely occurred years ago on plantations where families received weekly rations based on what was available.


Put on a pot of rice and get ready to enjoy this fabulous shrimp Creole recipe.   


What you need:


2 tablespoons butter


¼ cup diced pimientos


½ cup diced onions


½ cup diced green pepper


¼ cup diced celery


2 cans crushed tomatoes


1 tablespoon minced garlic


1 tablespoon Worcestershire sauce


½ teaspoon ground red pepper


1 tablespoon sugar


2 bay leaves


1 ½ to 2 pounds boiled, deveined shrimp


Tabasco sauce, and salt and pepper to taste


What you do:


Melt butter in a large stock pot and sauté pimientos, pepper, onion, and celery until soft. Add remaining ingredients except the shrimp, cover and simmer for four hours. Remove the bay leaves, add the shrimp and cook for another 15 minutes. Serve over rice and enjoy!

 
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