Title: Creole Shrimp
Categories: Seafood
Yield: 8 Servings

2/3 c Vegetable oil
1/2 c Flour
1 3/4 c Thinly sliced scallions
1/3 c Chopped celery
1 c Chopped onion
1/2 c Chopped green pepper
4 ts Finely minced garlic
3 tb Finely minced fresh parsley
1 lb Can whole peeled tomatoes;
-drained
1 tb Minced chives
4 tb Dry red wine
8 oz Tomato sauce
2 lb Whole fresh shrimp; peeled &
-deveined
4 Whole bay leaves; crushed
6 Whole allspice
2 -(up to)
6 Whole cloves
2 ts Salt
1 -(up to)
3 ts Ground black pepper
1 tb Cayenne pepper
1 -(up to)
3 ts Chili powder
1/4 ts Mace
1/4 ts Dried basil
1/2 ts Dried thyme
4 ts Fresh lemon juice
2 c Water
2 tb Hot sauce of choice; or more

In a large pot, heat oil and gradually add flour, stirring constantly. Cook
over medium heat to form a medium brown roux (about the color of peanut
butter.) Add vegetables and parsley. Mix well and cook until vegetables
are tender. Mix in tomatoes, tomato sauce, wine, seasonings and lemon
juice. Bring to a boil. Add water, mix thoroughly. Bring to a boil again,
cover, reduce heat and simmer for 45 minutes. Add shrimp. Again, bring to
the boil, cover, reduce heat and simmer for 20 minutes. Serve over boiled
rice. Rex C. Johnson

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.