Shrimp Creole for Two
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Appears in Cook's Country April/May 2019
You don't have to go to New Orleans to taste real-deal Creole cooking.
WHY THIS RECIPE WORKS
For our version of shrimp Creole, we began by making a peanut butter–colored roux in a saucepan. We then added the Louisiana “holy trinity” of chopped onion, green bell pepper, and celery to soften in the pan. Chicken stock, Worcestershire ...
