Shrimp Creole John Besh, (New Orleans) Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 5lbs jumbo Louisiana or wild American shrimp, peeled and deveined
Salt
Freshly-ground black pepper
1tbsp minced fresh lemongrass
1/2 cup olive oil
3 medium onions, diced
10 cloves garlic, thinly sliced
1 stalk celery, diced
1 bell pepper, red, green or yellow, seeded and diced
5lbs overripe Brandywine tomatoes or other heirloom tomatoes, peeled, seeded and chopped
1 bay leaf
1/4tsp ground allspice
1tbsp crushed red pepper flakes
Leaves from 2 branches fresh basil, chopped
Leaves from 1 sprig fresh mint, chopped
Sugar
6-8 cups cooked white rice
|
|
Directions: |
Directions:1. Put the shrimp into a large bowl, season with salt and pepper, then mix in the lemongrass. Heat 1/4 cup of the olive oil in a large, deep skillet over moderate heat. Add the shrimp, stirring and tossing them with a spatula. Saute until they turn pink, about 2mins. Remove the shrimp from the pan and set aside while you make the sauce.
2. Into the same skillet with the oil and shrimp juices, put the remaining 1/4 cup olive oil and the onions, garlic, celery, and bell peppers and cook, stirring constantly with a wooden spoon for about 2mins.
3. Add the tomatoes. Reduce the heat to medium-low, and, when the sauce comes to a simmer, add the bay leaf, allspice, and red pepper flakes. Simmer for 10mins.
4. Add the shrimp back to the skillet along with the basil and mint. Cook for a minute or two. Season with salt and pepper. If the sauce tastes too tart, add a little sugar to balance the flavor. Remove the bay leaf. Serve over steamed white rice. |
|
Number Of
Servings: |
Number Of
Servings:Serves 12-15 |
|
This recipe for Shrimp Creole John Besh, (New Orleans) is from