Shrimp Creole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 lb. large shrimp
2 1/2 cups, in all, shrimp stock, ( I use chicken broth if you can not find shrimp stock.)
1/4 cup lard (I use crisco)
2 1/2 cups finely chopped onions, in all.
1 3/4 cups finely chopped celery1 1/2 cups finely chopped green bell peppers
4 Tbsp. unsalted butter
2 tsp.. minced garlic
1 bay leaf
2 tsp. salt
1 1/2 tsp. white pepper
1 tsp. ground red pepper ( preferably cayenne)
3/4 tsp. black pepper
1 1/2 tsp. Tabasco sauce
1 Tbsp. dried thyme leaves
1 1/2 tsp. dried sweet basil leaves
3 cups finely chopped peeled tomatoes
1 1/2 cups canned tomato sauce
2 tsp. sugar
5 cups hot basic cooked rice
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Directions: |
Directions:Rinse and peel shrimp; refrigerate until needed. (If you can not get fresh shrimp you can use the raw frozen.)
Heat the lard over high heat in a 4-quart saucepan until melted. Add 1 cup of the onions and cook over high heat 3 minutes, stirring frequently. Lower the heat to medium-low and continue cooking, stirring frequently, until onions are rich brown color but not burned, about 3 to 5 minutes.
Add the remaining 1 1/2 cups onions, the celery, bell peppers and butter.
Cook over high heat until the bell peppers and celery start to get tender, about 5 minutes, stirring occasionally.
Add the garlic, bay leaf, salt and peppers; stir well.
Then add the tabasco, thyme, basil and 1/2 cup stock. Cook over medium heat about 5 minutes to allow seasonings to marry and vegetables to brown further, stirring occasionally and scraping pan bottom well.
Add the tomatoes; turn heat to low and simmer 10 minutes, stirring occasionally and scraping pan bottom. Stir in the tomato sauce and simmer 5 minutes, stirring occasionally. Add the remaining 2 cups stock and the sugar. Continue simmering sauce for 15 minutes, stirring occasionally.
Turn heat off.
Add the shrimp; cover the pot and let sit just until shrimp are plump, about 5 to 10 minutes.
Serve immediately. To serve, center 1/2 cup mounded rice on each plate; spoon 1 cup Shrimp Creole sauce around the rice and arrange 8 - 9 shrimp on the sauce.© |
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Number Of
Servings: |
Number Of
Servings:10 |
Preparation
Time: |
Preparation
Time:1 hour & 15 minutes |
Personal
Notes: |
Personal
Notes:
A little hot , I cut back on the pepper and Tabasco sauce. You can make your shrimp stock by using shrimp heads and shells.
Use Creloe Tomatoes if you can get them, they add a natural sweetness and an incredible flavor.
Browning the onions until caramelzied is also an integral part of the dish, as it brings the sugar in the onions to the surface.
The sauce is best if made a day ahead cool and refrigerate, When ready to serve reheat the sauce to a boil. Lower the heat to very low, add the peeled shrimp tails and cook covered just until the shrimp turn pink, about 5 minutes.
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