Shrimp Recipies Recepies

New Orleans Shrimp Creole

• 4 Tbsp. bacon drippings or butter
• 2 Tbsp. flour
• 2 small onions, chopped
• 1 c. chopped celery
• 1/2 green pepper, chopped
• 2 c. cleaned shrimp
• dash of Tabasco
• 2 c. tomatoes
• 2 c. diced okra
• 1 clove garlic, minced
• 1 tsp. salt
• 1/8 tsp. pepper
• 2 c. water
• 1 bay leaf

Brown flour slightly in the fat. Add onion, celery, and pepper. As these begin to brown, add remaining ingredients. Bring to a boil, reduce heat and simmer at least 45 minutes. Serve on fluffy rice.

Shrimp Bisque

Ingredients:

• 1 lb Large or Jumbo Shrimp, peeled and deveined
• 2 Tbs Chopped onion
• 2 Tbs Chopped celery
• 1/4 cup butter, melted
• 2 Tbs Flour
• 1 tsp Salt
• 1/4 tsp Paprika
• 1 quart of 1/2 and 1/2
• Pepper and parsley to taste

Chop Shrimp. Cook onion and celery in butter until tender. Blend in flour and seasonings. Add 1/2 and 1/2 gradually and cook until thick, stirring constantly. Add Shrimp; heat. Garnish with chopped parsley sprinkled over the top. Then serve.