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Tadich Grill's Shrimp Creole

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ready in: under 30 minutes
serves/makes:   4

recipe id: 27631

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6 tablespoons unsalted butter
1 cup thinly sliced yellow onion
1 cup julienned green bell pepper
2 cloves garlic, thinly sliced
1 bay leaf
2 tablespoons sweet paprika
2 cups diced fresh tomatoes
1 cup tomato juice
4 teaspoons Worcestershire sauce
4 teaspoons Tabasco sauce or similar Louisiana hot-pepper sauce
1 1/2 tablespoon cornstarch
1/2 cup water
3 pounds fresh shrimp (20 to 24 count), peeled, deveined


To make sauce: Melt 2 tablespoons butter in saute pan over medium heat. Add onion, bell pepper, celery, garlic and bay leaf. Sauté for 1 to 2 minutes. Add paprika, tomatoes and tomato juice. Stir well. Add Worcestershire sauce and Tabasco. Simmer for 10 minutes, or until reduced by about one-quarter and vegetables begin to wilt. In small bowl, combine cornstarch and water. Stir until dissolved. Stir into sauce. Cook, stirring for about 2 minutes to cook off raw taste of cornstarch.

To cook shrimp: Place second sauté pan over medium heat. Add remaining 4 tablespoons butter. Heat until melted. Add shrimp. Saute, stirring constantly, for about 5 minutes, or until pink and tender. Pour sauce over shrimp. Toss to coat well. Transfer to warmed dinner plates. Serve.

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Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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