克里奧爾燴蝦 Shrimp Creole

材料 Ingredients

牛油 Butter 2 大匙 Tbs 特級初榨橄欖油 Extra virgin olive oil 2 大匙 Tbs 洋蔥丁Diced onion 2 杯 cup 青椒丁Diced green bell pepper 1-1/2 杯 cup 西洋芹丁 Diced celery 1 杯 cup 大蒜末 Minced garlic 1 大匙 Tbs 鹽 Salt 1/3+1/2 小匙 tsp 黑胡椒 Black pepper 1/4 小匙 tsp 中筋麵粉 All-purpose flour 1 大匙 Tbs 蕃茄膏 Tomato paste 2 大匙 Tbs 蕃茄丁罐頭 Canned diced tomatoes 1 罐 Can (14.5oz) 西式雞高湯 Western Chicken Stock 2 杯 cup 凱郡醃料 Cajun Rub 1 大匙 Tbs 辣醬油 Worcestershire sauce 1 小匙 Tbs 紅辣醬 Hot sauce 1 小匙 Tbs 月桂葉 Bay leaf 1 片 ea 大蝦(剝殼抽砂) Shrimp (shelled & deviened) 1-1/2 磅 lb (675g) 蔥粒 Diced scallion 1/4 杯 cup 碎巴西里葉 Minced flat leaf parsley 1/4 大匙 Tbs

做法：

1.	橄欖油和牛油在鍋裡用中火融化後加入洋蔥炒2分鐘，再加入青椒，西洋芹，蒜末，1/3小匙鹽和1/4小匙黑胡椒用中火炒2分鐘。
2.	加入麵粉和蕃茄膏翻炒1分鐘。再放進蕃茄丁(連汁)，雞高湯，月桂葉，凱郡醃料，辣醬油，紅辣醬和1/2小匙鹽煮滾。轉中小火，繼續煮到醬汁變濃稠大約20分鐘，要不時攪拌。
3.	放進蝦拌勻後煮1分鐘。熄火，繼續用餘溫將蝦燜熟，大約再1分鐘。。
4.	起鍋前拌入蔥粒和碎巴西里葉。食用時佐以白飯。

PROCEDURE

1.	Melt the butter with olive oil in a pot. Add the onion and sauté over medium heat for 2 minutes. Add green bell pepper, celery, garlic 1/3 salt and 1/4 tsp. of black pepper and sauté for another 2 minutes.
2.	Add the flour and tomato paste and stir for 1 minute. Add the diced tomato with juice, chicken stock, bay leaf, Cajun rub, Worcestershire sauce and hot sauce and bring the mixture to a boil. Turn the heat down to medium-low and continue to cook until the sauce is thick, approx. 20 minutes - stir frequently.
3.	Stir in the shrimps and cook for 1 minute. Turn the heat off. Use the remaining temperature of the sauce to cook the shrimps until they are done, approx. another minute.
4.	Mix in the scallion and parsley. Serve the dish with cooked rice.

最後更新 (Last Update): 07/30/2018
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