Louisiana Shrimp Creole With Twill10 ChangesFrom twill10 7 years ago
- I found this recipe and it is pretty much what I made except for a few changes. I would cut the vegetables in a large dice about 1/2. shopping list
- I would add about 1/4 to 1/2 tsp minced fresh garlic, a dash of cayenne pepper and about 1/4 tsp paprika and if you like, a dash of chili powder. I would not use all the tomato paste just about half a can or less. I would not boil this , but simmer and don't overcook the shrimp or vegetables, this isn't supposed to be a stew but,a nicely presented dish and the changes I made will achieve that goal, I have never seen it boiled down to a mush. at the end of cooking thicken the creole with a little cornstarch and some of the broth. You don't wont this real thick , just a nice thin gravy like consistency, and it will look restaurant nice! If you have some seafood stock it will be even better. As always season and taste as you cook. shopping list
- FOR THE CREOLE: shopping list
- 3 tablespoons shortening or canola oil shopping list
- 1 large onion, chopped shopping list
- 2 small green bell peppers, seeded, cored and chopped shopping list
- 2 celery ribs, chopped shopping list
- 1 (28-ounce) can crushed tomatoes shopping list
- 1 (6-ounce) can tomato paste shopping list
- 2 bay leaves, preferably fresh shopping list
- coarse salt and coarsely ground black pepper shopping list
- FOR THE LOUISIANA RICE: shopping list
- 2 cups water or shrimp stock (see note below) shopping list
- 1 cup long-grain rice shopping list
- 1 teaspoon coarse salt shopping list
- FOR THE SHRIMP: shopping list
- 1 pound large shrimp, peeled and deveined shopping list
- hot sauce, optional shopping list
How to make it
- To prepare the creole: In a medium, heavy-bottomed pot over medium heat, add the shortening. Add the onion, bell peppers and celery. Cook vegetables, stirring occasionally, until tender, but not brown, 3 to 5 minutes. Add tomatoes, tomato paste and bay leaves. Season with salt and pepper. Increase heat to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 35 minutes.
- To prepare the rice: Meanwhile, in a small saucepan, combine the water or stock, rice and salt. Place over high heat and bring to a boil. Cover and reduce heat. Cook for 20 minutes without stirring or lifting cover. Remove from heat. Fluff with a fork. Keep warm until ready to serve.
- Once the rice is done and the tomato base is thickened and the flavors have married, season the shrimp with salt and pepper. Add the shrimp and cook just until the shrimp are pink and the flesh is opaque, about 5 minutes. Taste and adjust seasoning with salt and pepper. Serve on rice with optional hot sauce.
The Cooktwill10 Cape Girardeau, MO
The Rating8 people
Very goodhungrybear in Miner loved it
This recipe is "5"FORK!!!!! Perfection~
Thank-you so much for sharing~ my Son in-law
will LOVE every 'bite'~!
~*~mj~*~mjcmcook in Beach City loved it
Like you said,"you can add things to taste and desires." That why I love to cook. \0
Jeffhot_it_up in Columbiana loved it
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