{
  "id": "CAT01-R18",
  "slug": "cat01-r18-panhandle-shrimp-creole",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat01-r18-panhandle-shrimp-creole.html",
  "title": "Panhandle Shrimp Creole",
  "category": "Florida Seafood & Fish",
  "category_id": "CAT01",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 35,
  "total_time_minutes": 50,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "shrimp",
  "vegetarian": false,
  "allergens": [
    "shellfish",
    "milk",
    "wheat"
  ],
  "ingredients": [
    "1.5 pounds raw shrimp, peeled and deveined",
    "2 tablespoons butter",
    "1 tablespoon vegetable oil",
    "2 tablespoons all-purpose flour",
    "1 yellow onion, diced",
    "1 green bell pepper, diced",
    "2 celery ribs, diced",
    "3 garlic cloves, minced",
    "28 ounces canned crushed tomatoes",
    "1 cup water",
    "2 teaspoons Cajun seasoning",
    "2 bay leaves",
    "3 green onions, sliced",
    "4 cups cooked white rice, for serving"
  ],
  "directions": [
    "Wash the onion, bell pepper, celery, and green onions, then chop them. Keep the raw shrimp refrigerated on a separate plate.",
    "Melt the butter with the oil in a large heavy pot over medium heat. Whisk in the flour and cook, stirring constantly, 3 to 4 minutes until it smells nutty and turns light tan.",
    "Add the onion, bell pepper, and celery. Cook 6 to 8 minutes, stirring often, until soft. Add the garlic and cook 1 minute.",
    "Stir in the crushed tomatoes, water, Cajun seasoning, and bay leaves. Bring to a simmer, then lower the heat and simmer uncovered 15 minutes, stirring now and then, until thickened.",
    "Add the shrimp and simmer 3 to 5 minutes until they are opaque and firm, or 145°F.",
    "Remove the bay leaves. Taste and add salt or hot sauce if needed.",
    "Spoon over hot white rice and sprinkle with green onions.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Simmer shrimp in the sauce until opaque and firm, or 145°F. Keep raw shrimp cold and away from the chopped vegetables until it goes in the pot. Cool the creole and the rice quickly in shallow containers and refrigerate within 2 hours (1 hour above 90°F).",
  "skill_taught": "Cooking a light roux and simmering a tomato sauce before adding shrimp at the end.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}