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Dec 14

Family Recipe Friday: Cassie’s Shrimp Creole

One of the greatest things about living on the coast of North Carolina is the seafood.  My mommy’s maternal line has been in Eastern North Carolina since around the time of the American Revolution.  I figure that an attraction to seafood is probably engrained in my DNA by now.

Some of my greatest memories of my mom’s family are centered around seafood – particularly my memories of Aunt Van.  My Aunt Van and I had a great relationship.  I remember spending nights with her when I was a little girl.  On these occasions, she’d take me to eat seafood or she’d make some at home.  It was in this way that I ate my very first oyster and discovered I am a sucker for a well-done steamed oyster.  It was also in this way that I learned I love Cajun dishes…  shrimp creole, shrimp gumbo, and jambalaya.

A few years ago, I started craving the tastes of the coast while I was out grocery shopping.  I found myself standing in front of the seafood case with my mouth watering.  I stood there on my phone trying to find a recipe that I thought my Aunt Van would appreciate – when I ran across this beauty for shrimp creole.  In the years since finding this recipe, I have tweaked it here and there making it my own and it has gone on to become a tradition in my house.  I thought I’d share my recipe with all of you today for Family Recipe Friday…  I hope you all enjoy it as much as I have!

Cassie's Shrimp Creole by Cassie Sanford Clark

Cassie’s Shrimp Creole by Cassie Sanford Clark

Cassie’s Shrimp Creole

Ingredients:

  • 4 T butter
  • 1 c. chopped onion
  • 1 c. chopped celery
  • 1/2 c. minced green pepper
  • 2 1/2 c. diced tomatoes
  • 3 T chopped parsley
  • 1 t salt
  • 1/4 t cayenne pepper
  • 3 bay leaves
  • 3 c water
  • 1 garlic clove
  • 3 lbs raw, cleaned shrimp
  • 2 T flour

Directions:

  1. Saute onion, celery, and green pepper in butter for 5 minutes.
  2. Stir in garlic and saute for 5 more minutes.
  3. Pour flour in slowly.
  4. Add other ingredients (except shrimp) and simmer for 15 minutes.
  5. Add Shrimp. Cover and simmer for 30 minutes.
  6. Serve over white rice.

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