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Author Topic: Shrimp Cerole ala Rock  (Read 1533 times)

Offline Sgt.Rocknroll

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    • Sgt.Rocknroll
Shrimp Cerole ala Rock
« on: August 27, 2014, 06:35:21 pm »
Ingredients:

1 onion
2 celery stalks
1 bell pepper
4 garlic
2-3 lbs of fresh shrimp
2 cans tomato sauce
Season all or if you can get it Tony Chachere's Creole Seasoning
1/4 cup of olive oil
Louisiana Hot Sauce
Worcestershire sauce
4 bay leaves

Cook 1 cup of rice

Season the peeled & de-fined shrimp with Tony's Seasoning (Season All)
set aside
add 1/4 cup of olive oil in a pan and add the garlic when hot..(not too hot) simmer for a couple of seconds
add onion, bell pepper, celery and bay leaves....
simmer until opaque...
add two cans of tomato sauce
cook under medium heat for 30 minutes...should get thick, but don't worry if it doesn't....
add shrimp and cook until shrimp are done....the shrimp should add water to the sauce....
add a couple of dashes of Worcestershire sauce and Louisiana Hot sauce....just a couple of dashes on the hot sauce...
simmer for about 5 minutes....

remove from heat
ladle over rice and serve....










The last step: add some fresh baked french bread and you're good to go

Enjoy
Non nobis, Domine, non nobis, sed nomini Tuo da gloriam

Offline Shasta56

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Re: Shrimp Cerole ala Rock
« Reply #1 on: August 30, 2014, 09:41:55 pm »
That sounds delicious!   I'll be trying it with frozen shrimp.  Colorado hasn't had oceanfront property in a few years.

Shasta
Daughter of Sekhmet

 


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