Title: Shrimp Courtboullion
Categories: Emlive10
Yield: 1 servings

1 1/2 lb Shrimp
1 tb Plus 1 teaspoon Creole
-seasoning
1/3 c Vegetable oil
1/3 c Flour
1 c Chopped celery
1 c Chopped onions
1/2 c Chopped bell peppers
2 Mild green chiles or banana
-peppers; sliced lengthwise
; in half and seeded
2 Bay leaves
1 tb Minced garlic
2 c Chopped peeled and seeded
-tomatoes or 2
; cups chopped canned
-tomatoes
1 c Water
1 3/4 c Chicken broth
3/4 ts Salt
1/4 ts Cayenne pepper
1/4 c Chopped green onions
2 tb Chopped parsley
Cooked rice

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

Converted by MC_Buster.

Per serving: 1688 Calories (kcal); 87g Total Fat; (47% calories from fat);
154g Protein; 63g Carbohydrate; 1035mg Cholesterol; 4069mg Sodium Food
Exchanges: 2 Grain(Starch); 20 Lean Meat; 4 1/2 Vegetable; 0 Fruit;
14 1/2 Fat; 0 Other Carbohydrates

Recipe by: EMERIL LIVE SHOW #EMIC60

Converted by MM_Buster v2.0n.