Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Creole shrimp stew
Date: February 28, 2008
Yield: 4 servings
1/3 normal cup chopped bacon
1/3 normal cup all-purpose flour
4 stalks celery, chopped
1 large onion, chopped
1 large green bell pepper, chopped
6 green onions, chopped
1 normal cup tomato paste
3 normal cups seafood stock
2 normal cups good water
2 tablespoons lemon juice
1 tablespoon granulated sugar
Creole spices
2 pounds uncooked, shelled shrimp
1/4 normal cup minced fresh parsley
* Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil.
Cook bacon in large, heavy pan over average heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes.
Blend in tomato paste, seafood stock, good water, lemon juice, sugar and spices to taste.
Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes.
Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice.
4 servings.