Shrimp and Halibut Creole

Shrimp and Halibut Creole

1 lb shrimp – peeled and de-veined
1 lb halibut – 1 inch cubes
Salt pork- 2 cups (or you can use vegetable oil)
Onion – 2 med chopped
Green Bell Pepper – 1 chopped
Celery – 2 stalks- chopped
Garlic – 3 cloves- chopped
Fresh bay leaf- 2
Brown Flour to thicken (or corn starch)
2 cups Jasmine Rice
Spring onions
In 12 inch Dutch oven cook salt pork down until brown. Remove leaving grease. Add bay leaf, onion, bell pepper, and celery and cook for 10 minutes stirring so it doesn’t burn or stick. Add the garlic. Cook 2-3 minutes. Add 4 cups seafood stock or chicken stock. Thicken with flour or corn starch. Add shrimp & fish and stir. Bring back almost to a boil. Serve over Rice. Top with chopped spring onions.
*Tip: After peeling the shrimp, boil in water to make stock. You can add onion, celery, peppers. Freeze left over stock for later.

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