Shrimp Creole with tomatoes and Louisiana rice
From midgelet 15 years ago
- 25 minutes to make
- Serves 12
Perfect for company : Chef Besh advises use ultra ripe tomatoes, esp heirlooms, recipe may be halved From: My New Orleans, The Cookkbook: such a declious spin on this famous dish!
Ingredients
- Halve this recipe if desired shopping list
- 5 lbs shrimp, peeled and deveined shopping list
- salt shopping list
- pepper shopping list
- 1 Tbs minced lemon grass shopping list
- 1/2 cup olive oil shopping list
- 3 med onions diced shopping list
- 10 cloves garlic, thinly sliced shopping list
- 1 stalk celery sliced shopping list
- 1 bell pepper: red or green or yellow, diced shopping list
- 5 Lbs brandywine tomatoes, seeded, chopped - or any ultraripe tomatoe shopping list
- 1 bay leaf shopping list
- 1/4 tsp ground allspice shopping list
- 1 tbs crushed red pepper flakes shopping list
- Leaves from 2 branches of basil chopped shopping list
- leaves from one spring mint chopped shopping list
- sugar shopping list
- 6 to 8 cups Lousaisina rice: shopping list
- 1 Tbs fat: oil or butter shopping list
- 1 small onion minced shopping list
- 1 1/2 cups Loisisina long grain white rice shopping list
- 3 cups chciken stock shopping list
- 1 bay leaf shopping list
- 1 -2 pinches of salt shopping list
How to make it
- Put shrimp in a large bowl and season with salt, pepper and lemon grass.
- Heat 1/4 cup oil in large skillet, moderate heat
- Add shrimp, toss and cook till they turn pink
- Remove from pan and set aside
- Make sauce:
- In same skillet with shrimp juices and oil add remaining 1/4 cup oil, onions, garlic, celery, bell pepper and cook and stir constantly about 2 mins.
- When sauce comes to a boil reduce to simmer, add bay leaf,allspice, red pepper flakes.
- Simmer 10 mins
- Add shrimp back to skillet along with basil and mint
- Cook a minute or two.
- Season with salt, pepper and a little sugar to balance flavor.
- Remove bay leaf
- Serve over steamed white rice
- Rice:
- Place fat in pan and add onions and sweat over medium heat about 5 mins or until onions are translucent.
- Pour rice in pan and stir 2 mins
- Add stock and bring to a boil
- Add bay leaf and salt
- Cover pan with lid, reduce heat to low and cook 18 mins
- Remove from heat, remove led and fluff rice with a fork
The Rating
Reviewed by 10 people-
Family gonna luv you for thiss one thanks for sharing high5
momo_55grandma
in Mountianview loved it
-
Now this is a cajun recipes!! yummy!
superfoodman
in Metropolis loved it
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Yummy!
goodeat
in Benton loved it
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