Pat's Seafood Stock
INGREDIENTS:
6 tb Butter 2 c Seafood stock
2 c Coarsely chopped onion (See MM#: 9241)
2 c Coarsely chopped celery 1/4 c Butter
2 c Coarsely chopped Green or 2 c Coarsely chopped onion
Red bell pepper 1 tb Brown sugar
1 c Tomato puree 2 c Coarsely chopped celery
6 Fresh tomato, peeled 2 c Coarsely chopped Green or
3 Bay leaves Red bell pepper
1/4 ts Oregano 60 Large fresh shrimp, peeled
Pinch of thyme And deveined
Creole Seafood Seasoning Streamed rice or jambalaya
(See MM#: 9239)
6 tb Butter 2 c Seafood stock
2 c Coarsely chopped onion (See MM#: 9241)
2 c Coarsely chopped celery 1/4 c Butter
2 c Coarsely chopped Green or 2 c Coarsely chopped onion
Red bell pepper 1 tb Brown sugar
1 c Tomato puree 2 c Coarsely chopped celery
6 Fresh tomato, peeled 2 c Coarsely chopped Green or
3 Bay leaves Red bell pepper
1/4 ts Oregano 60 Large fresh shrimp, peeled
Pinch of thyme And deveined
Creole Seafood Seasoning Streamed rice or jambalaya
(See MM#: 9239)
Melt 6 tablespoons butter in 3 quart saucepan over medium heat. Add onion, celery and pepper and saute 10 minutes. Add tomato puree, tomatoes, bay leaves, oregano, thyme and seafood seasoning to taste and cook an additional 10 minutes. Stir in stock and bring to boil. reduce heat and simmer until sauce begins to thicken, about 45 minutes. remove from heat and strain; discard vegetables.
Melt remaining butter in large saute pan over medium heat. Add onion,sprinkle wit sugar and saute until golden brown. Add celery and pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in reserved sauce and simmer gently 10 minutes. Add shrimp and cook just until heated through. Serve immediately over rice or jambalaya.
Melt remaining butter in large saute pan over medium heat. Add onion,sprinkle wit sugar and saute until golden brown. Add celery and pepper and saute an additional 3 to 4 minutes. Reduce heat, stir in reserved sauce and simmer gently 10 minutes. Add shrimp and cook just until heated through. Serve immediately over rice or jambalaya.