T h e
Z o d i a c
|
C o o k i n g
Taylor
COOKING SHRIMP CREOLE WITH 2
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Instructions:
1. HEAT OLIVE OIL IN A HEAVY BOTTOM POT OR DUTCH OVEN
2. ADD IN ONIONS, BELL PEPPERS, AND CELERY
3. SAUTE UNTIL TRANSLUCENT
4. ADD IN THE MINCED GARLIC AND SAUTE FOR 30 SECS.
5. SPRINKLE IN FLOUR AND STIR FOR 1 MIN
6. POUR IN THE WINE AND STOCK
7. SIMMER FOR 5 MINS
8. ADD IN ALL REMAINING INGREDIENTS EXCEPT FOR THE SHRIMP, LIQUID CRAB BOIL, AND CREOLE SEASONING
9. STIR, COVER, AND SIMMER ON LOW FOR 30 MINS
10. SEASON TO TASTE
11. TOSS THE SHRIMP IN THE CRAB BOIL AND ADD THEM INTO THE POT
12. STIR UNTIL THE SHRIMP ARE PINK AND FULLY COOKED; ABOUT 5 MINS
13. SERVE OVER WARM RICE AND GARNISH WITH GREEN ONIONS
18 | TAURUS
@TAYLORBCOOKINGCATERING
