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Ingrediants: Vegetable oil- ¾ lb
Ham hock- ¼ lb
Chopped celery - 1 lb
Minced garlic - 1 tsp
Diced onion - 1 lb
Diced tomatoes -1/2 # 10 can
Sugar 2 oz
Worcestershire sauce - 2 ½ oz
Bell pepper,chopped - 8 oz
Salt - 1 oz
Black pepper - ½ tsp
Shrimp stock - 5 ½ lbs
Tomato paste - 3 oz
Paprika 2 oz
Cornstarch -5 oz
Water - 4 oz
50 /60 ct P&D shrimp - 2 ½ lbs
Method :
1. Thoroughly wash all fresh produce before prepping.
2. Chop celery and bell peppers.
3. Heat oil in stock pot. Add ham hock, celery & garlic.
Cook until celery is half done.
4. Add onions , tomatoes,sugar , Worcestershire sauce,
bell pepper,salt,and pepper and simmer for 45 minutes.
5. Add shrimp stock,tomato paste,and paprika to above
mixture and continue cooking for 1 hour.
6. Mix cornstarch into 4 oz water until smooth. Add to
above mixture and blend well.
7. Saute or steam shrimp and set aside until ready to
serve. Pour creole sauce into serving dish and add
shrimp right on top.
Enjoy!
Ham hock- ¼ lb
Chopped celery - 1 lb
Minced garlic - 1 tsp
Diced onion - 1 lb
Diced tomatoes -1/2 # 10 can
Sugar 2 oz
Worcestershire sauce - 2 ½ oz
Bell pepper,chopped - 8 oz
Salt - 1 oz
Black pepper - ½ tsp
Shrimp stock - 5 ½ lbs
Tomato paste - 3 oz
Paprika 2 oz
Cornstarch -5 oz
Water - 4 oz
50 /60 ct P&D shrimp - 2 ½ lbs
Method :
1. Thoroughly wash all fresh produce before prepping.
2. Chop celery and bell peppers.
3. Heat oil in stock pot. Add ham hock, celery & garlic.
Cook until celery is half done.
4. Add onions , tomatoes,sugar , Worcestershire sauce,
bell pepper,salt,and pepper and simmer for 45 minutes.
5. Add shrimp stock,tomato paste,and paprika to above
mixture and continue cooking for 1 hour.
6. Mix cornstarch into 4 oz water until smooth. Add to
above mixture and blend well.
7. Saute or steam shrimp and set aside until ready to
serve. Pour creole sauce into serving dish and add
shrimp right on top.
Enjoy!
