My family 1st moved to the North Shore above New Orleans when I was only 14, whereas I instantly fell in love with the local cuisine. I love fine food & soon learned I had the knack for creating it. Whenever I come across something I like, I'll try cooking it off & on until I figure out the right recipe for it. My bill of fare includes, Cajun, Italian, Chinese /Thai, Mexican & southern comfort food, all with a Creole influence. Though my bill of fare includes a wide ethnic variety, my menu is actually fairly small; but the dishes on it, are guaranteed to be amongst the best in their class that you'll find anywhere!

Wednesday, March 30, 2011

Shrimp Creole

The best way to describe this dish is, it's like a cajun style cacciatore', except with shrimp instead of chicken.



Shrimp Creole


(For shell allergies, pending level, try scallops, otherwise use a white fish like halibut, cod, or pollock; Get an extra piece for stock; puree & add to water & simmer to make stock...)

2-3 lbs Raw shrimp (35-40 ct) w/shells (heads if available), deveined & peeled
3 cups Seafood Stock (instructions)
2 slices Bacon chopped
3 lbs Roma Tomatoes 1/2" diced
2 cups 1/4" Diced onion
2 cups 1/4" Sliced celery
2 cups 1/2" Diced green bell pepper
1 tbsp. Minced garlic
4 tbsp. Butter
2 Bay leaves crumbled
4 tsp Course sea or kosher salt
1/2 tsp White pepper
1/2 tsp Red pepper (cayenne)
1 tsp Black pepper
2 tbsp. Smoked paprika
1/2 tsp Dried oregano
1 1/2 tsp Dried basil
1 1/2 tsp Dried thyme
1 1/2 tsp Onion powder
1 1/2 tsp Garlic powder
2 tbsp. Tabasco sauce
1/2 cup water
1-8oz can Tomato sauce
1 1/2 tbsp. Brown sugar (packed)
3-4 tbsp. Of caramel colored roux  (instructions)
5 cups Cooked rice

Instructions;

1) In a small pan, get your roux ingredients ready; use 3 tbs flour and 3 tbs veg. oil. then set aside. (roux instructions)

2) Peel, devein & rinse the shrimp (leave on counter/bowl to come to room temp) use shells (?& heads?) to make seafood stock.  (stock instructions)

3) Finely slice the bacon, cross length, into about 1/4" pieces.  Using a large pot, on medium heat, fry until all fat is rendered & pieces are crispy.

4) On med-high add the onions to the crisped bacon/grease & cook until lightly caramelized & just starting to turn transparent.

5) Add the following, & cook on med /m-high for 15 min.s stirring constantly.

2 tbsp. Butter
1/2 cup water
2 cups 1/8" Sliced celery
2 cups 1/2" Diced green bell pepper
1 tbsp. Minced garlic

6) Add the Roma tomatoes, reduce heat to med. & cook for 20 min.s, stirring frequently.

7) Add the following, mix thoroughly & cook on med-low for 20 min.s stirring frequently.

2 tbsp. Butter
8oz can Tomato sauce
2 tbsp. Tabasco sauce
All the dry ingredients (spices/sugar)

8) Add the 3 cups of Seafood stock & simmer for 15 mins.  

9) Make your "Caramel colored" roux last & add it to the pot while it's still super hot, & thoroughly mix in.  Now bring back to a vigorous boil.
 
10) Remember, Seafood cooks very quickly, so bring the creole back to a boil, then add all the shrimp & give it a quick stir, then cover & remove from heat.  Leave set for 15 min.s, to poach the shrimp!

Spoon a couple ladles of Shrimp Creole over 1/2 cup of steamed rice & serve with lots of French bread!

Enjoy,  Todd

Prep = 1.5 hrs
Total time = about 2.5 hrs
Feeds 6-10 people pending sides

1 comment:

  1. This looks so delicious Todd. I can't wait to try it. Thank you so very much for the recipe.

    ReplyDelete

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