Seafood Friday

Hello –  Friday – Hope you had a great week  ! It’s been quite this week after Mardi Gras ( Yes-we did survive) even school was closed for the week  Well it is a state Holiday !

But the End of Mardi Gras -begins the start of Lent. A time of repentance after the party leading till Easter. Because of this time of the year – many Catholics in South louisiana refrain from eating meat on Friday – So I’am sharing another Classic Recipe from  the recipe box – good at any time of year.

 Shrimp Creole 

½ c shortening

¼ c flour

1 lb shrimp –peeled, cleaned

1 garlic bud minced

½ c minced onion

½ cups chopped bell pepper

2 tbsp minced parsley

1 cup water

2 tsp salt

½ cayenne peppers

1 can (8 oz) tomatoes sauce

Heavy skillet melts shortening, Add flour stir to light brown. Lower heat add shrimp –cook until pink. Add in-garlic,onion,parsley & bell pepper –cook till tender. Raise heat add in slowly water and tomatoes sauce –Let it come to a boil- Turn down heat and let simmer 20-30 minutes. Serve over Rice.

Family Tips

– Fresh shrimp is great but you can you whole frozen .

Shortening-  is usually butter ( but I have used other)

I usually use a large cast iron skillet but use what you have.