Recipe

My Favorite Shrimp Creole Recipe

	Lvoss / All my dishes 9 months ago This is a recipe I have cobbled together from several others, most notably one on NOLA Cuisine.com. It looks difficult, but it’s really not-it is, however, time-consuming. You can experiment with the amount of seasonings and vegetables, but you rea... More Prep:60m Cook:90m Servings:8	Lvoss
	shrimp creole tomato rice

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Ingredients

2 lbs. peeled and deveined shrimp (save shells to make shrimp stock)

2 Tbsp Butter

1 Tbsp Vegetable Oil

1 Large Onion, finely chopped

2 Ribs Celery, finely chopped

1 small Green Pepper, finely Chopped

2 Tbsp Creole Seasoning (your preferred brand)

2 Tbsp Tomato Paste

2-1/2 Cups Very Ripe Fresh Tomatoes, Diced, or on 16 oz. can of Ro-Tel, if fresh are not available

1/2 Cup Dry White Wine

2 Cups Shrimp Stock (recipe follows)

2 Tbsp Garlic, minced

2 Bay leaves

Cayenne to taste

Kosher Salt to taste

1 T. brown sugar (more if you like it a little sweeter)

1 tsp Black Pepper

1 tsp White Pepper

1 bunch fresh Thyme (may substitute 2 t. dried thyme)

2 Tbsp Tabasco

1 T. Worcestershire sauce

1/2 a large lemon

Green onions, chopped for garnish

Chopped parsley, for garnish

Steamed white rice

Shrimp Stock

Shells and tails from 2 lb. of Shrimp

1/2 Cup chopped Onion

1/4 Cup chopped Celery

2 Garlic Cloves

1 Lemon sliced

2 Fresh Bay Leaves

3 Sprigs Fresh Thyme

1 tsp. Black Peppercorns

Directions

Prepare shrimp stock:

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. You want to see some movement in the liquid, but no boiling. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer or china cap.

Melt the butter in a large sauce pan with the vegetable oil over medium high heat. When the butter begins to froth add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 Tbsp Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomato paste mixing well, and cook, stirring constantly, (very important !) until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.

When the tomatoes start to break down into liquid add the white wine, and turn the heat to high until most of the alcohol burns off. Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

(If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch-I find that if you really cook your tomato products down, you don’t need thickener.)

Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Correct the seasoning. Squeeze the lemon half over the pot.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. DO NOT OVERCOOK SHRIMP-cook just till they turn pink and firm-don’t let ‘em get mushy !

Serve over rice, garnished with green onion and chopped parsley

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Comments

mjcmcook 9 months ago said:
~Hello~
This is an AWESOME "5"FORK!!!!! recipe~
Well worth the 'extra' effort for the
Shrimp Stock~ I look forward to filling my house
with all the delectable fragrances of this
'Taste Treat' very soon~
~*~mjcmcook~*~
Of course it goes without saying that eating
it will be the best 'Reward'~ (^_^)~