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Ralph’s

Shrimp Creole

Ingredients

3 lbs shrimp
2 ½ cups shrimp stock
2 ½ cups finely chopped onions
1 ¾ cups, finely chopped celery
1 ½ cups, finely chopped bell peppers
4 tbsp unsalted butter
2 tsp minced garlic
1 bay leaf
2 tsp kosher salt
1 ½ tsp white pepper

¾ tsp black pepper ¼ tsp red pepper
1 tsp Tabasco 1 tbsp dried thyme
1 ½ tsp dried basil 3 cups chopped tomatoes
1 ½ cups, canned tomato sauce 2 tsp sugar
¼ cup lard or fat

Lagniappe

Melt down the lard in a heavy iron skillet and add 1 cup of the onions and
cook over high heat for 3 minutes. Lower the heat and continue cooking until
the onions are a light brown. Add the remaining 1 ½ cups of the onions,
celery and bell peppers and butter. Cook over high heat until the peppers and
celery start to get tender. Add in the garlic, bay leaf, salt & peppers and stir
well. Then add the hot sauce, thyme, basil and ½ cup of stock and cook over
medium heat for about 5 minutes.

Add the tomatoes; turn the heat to low and simmer 10 minutes then add the
tomato sauce and continue simmering another 5 minutes. Add the remaining
2 cups of stock and the sugar and let simmer about 15 minutes.

Turn off the heat, add the shrimp and cover till the shrimp are pink (about 5
minutes). Serve hot over rice or crunchy Jambalaya.

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