Shrimp Creole
From luisascatering 13 years ago
- 2 hours to make
- Serves 4
For Fat Tuesday I wanted to make Shrimp Creole - had not made it in years and I love it. It was time to consult with the master so I brought down my "Chef Paul Prudhomme's Louisiana Kitchen" cookbook! Here is my version based on his recipe (cut back on fat but by no means flavor! Read more ) See less
Ingredients
- 2 pounds medium to large shrimp, with heads and shells on shopping list
- 1 cup shrimp stock (see below) shopping list
- Basic seafood stock shopping list
- about 1 lb shrimp heads and shells, rinsed shopping list
- 1 onion, quartered shopping list
- 1 celery stalk, chopped shopping list
- 1 large clove garlic, peeled and quartered shopping list
- a few black peppercorns shopping list
- 1/2 a fresh lemon shopping list
- sea salt, to taste shopping list
- cold water, enough to cover ingredients shopping list
- ~ shopping list
- 1 tablespoon organic chicken fat shopping list
- 1 cup finely chopped onions shopping list
- 1 cup finely chopped celery shopping list
- 1 cup finely chopped green bell pepper shopping list
- 3 tablespoons unsalted butter, divided shopping list
- 2 cloves garlic, minced shopping list
- 1 bay leaf shopping list
- kosher salt, white pepper, cayenne pepper, black pepper, to taste shopping list
- Tabasco sauce, to taste shopping list
- 1 teaspoon dried basil shopping list
- 1 tablespoon dried thyme leaves shopping list
- 2 cups fresh peeled tomatoes, chopped shopping list
- 8oz organic tomato sauce shopping list
- granulated sugar, to taste shopping list
- ~ shopping list
- hot cooked rice with butter shopping list
- green onions, sliced shopping list
How to make it
- Rinse, shell and devein shrimp, make stock from heads and shells. See Photo
- Place heads and shells in stockpot or heavy saucepan and cover with cold water. Bring water to a boil over high heat. Reduce heat to low and simmer for at least one hour.Strain, cool and refrigerate until ready to use. See Photo
- Heat chicken fat over high heat in large shallow saucepan. Add onions, celery, peppers and cook over high heat for 3 minutes, stirring frequently See Photo. Reduce heat to med-low and cook stirring frequently till they begin to caramelize, about 3-5 minutes.
- Add 2 tbs. butter. Cook over high heat until celery and peppers start to get tender, stirring occasionally. Add garlic, bay leaf and seasonings Add Tabasco sauce and 1/2 cup of stock. Cover and cook over medium heat 5 minutes to blend seasoning and for the vegetables to finish cooking, stirring occasionally and scraping bottom of pan well.
- Add tomato and reduce heat to low and simmer 10 minutes, stirring occasionally and scrapping bottom of pan. Stir in tomato sauce and simmer 5 minutes, stirring occasionally See Photo. Add remaining 1/2 cup stock and the sugar, simmer another 15 minutes, stirring occasionally See Photo. Add the shrimp and cook just until pink and plump, for about 3 to 4 minutes. Add remaining 1 tb. butter to finish the sauce.
- To serve, spoon about 1 cup sauce around 1/2 cup of rice mound on serving plates. Add a few shrimp around the rice and top with sliced green onions.
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