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Chef Pauls Prudhomme Shrimp Creole | Seafood Recipes » Cajun Recipes

Chef Pauls Prudhomme Shrimp Creole


Serving Size : 1
Ingredients
for prepare Chef Pauls Prudhomme Shrimp Creole
:
Amount Measure Ingredient - Preparation Method
3 1/2 pounds shrimp - with shells and
heads
chef pauls prudhomme shrimp creole
2 1/2 cups basic seafood stock - made with heads and
shells
recipe follows
OR water
chef pauls prudhomme shrimp creole
1/4 cup chicken fat - beef fat or
vegetable oil
chef pauls prudhomme shrimp creole
2 1/2 cups finely chopped onions
1 3/4 cups finely chopped celery
1 1/2 finely chopped green peppers
4 tablespoons unsalted butter
2 teaspoons minced garlic
1 bay leaf
2 tablespoons plus 2 tsp. Cajun magic seafood magic
1 1/2 teaspoons Tabasco sauce
3 cups peeled and finely chopped tomatoes
1 1/2 cups tomato sauce
2 teaspoons sugar
5 cups hot cooked rice
recipe Chef Pauls Prudhomme Shrimp Creole

Rinse, shell and devein shrimp, make stock from heads and shells
cajun biscuit recipe
(see below). Heat fat over high heat in 4 qt sauce pan.
cajun remoulade recipes
And 1 cup onions and cook over high heat for 3 minutes, stirring frequently. Reduce heat to med-low and cook
cajun cake recipe
stirring frequently till onions caramelize, about 3-5 minutes. Add the remaining onions, celery, peppers and 2 tbs. butter. Cook over
cajun and creole recipes
high heat until celery and peppers start to get tender, stirring occasionally. Add garlic, bay leaf
cajun biscuit recipe
and seafood magic stir well. Add Tabasco sauce and 1/2 cup of stock. Cover and cook over medium heat 5
cajun and creole recipes
minutes to blend seasoning and for the vegetables to finish browning, stirring
cajun cafe bourbon chicken recipe
occasionally and scraping bottom of pan well. Add tomato and reduce heat to low and simmer 10 minutes, stirring
Chef Pauls Prudhomme Shrimp Creole
occasionally and scrapping bottom of pan. Stir in tomato sauce and simmer 5 minutes, stirring occasionally.
cajun remoulade recipes
Add remaining stock and the sugar, simmer another 15 minutes, stirring occasionally.
cajun cake recipe
Add the shrimp and cook just until pink and plump, for about 3 to 4 minutes. To
cajun pasta recipe
serve, spoon about 1 cup sauce over 1/2 cup rice on serving plates.






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  • Stuffed Smothered Steak Ralph Prudhomme
  • Shrimp Sauce Piquant
  • Rice Apple And Raisin Dressing
  • Shrimp And Pasta Creole
  • Chef Pauls Prudhomme Shrimp Creole


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    Views: 2026 | Author: Shad0w | 21 June 2009 | Comments (0)


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