Description:
A RICH, SPICY COLORFUL DISH, QUICK AND EASY - SERVE OVER MY SECRET RICE (see below)
Serve with a chilled pinot grigio or riesling
A RICH, SPICY COLORFUL DISH, QUICK AND EASY - SERVE OVER MY SECRET RICE (see below)
Serve with a chilled pinot grigio or riesling
SHRIMP:
3-4 lbs shrimp IN THE SHELLS, headed (21-25 count or LARGER or you'll be peeling all day!)
Peel and devein shrimp, rinse and pat dry - keep refrigerated until time to cook them - SAVE THE HEADS AND SHELLS! Below is my recipe for shrimp stock - it adds a wonderful layer of flavor to your creole....
INGREDIENTS FOR THE CREOLE:
1 large white onion - chopped
1 medium bell pepper - chopped
6 ribs celery - sliced on the diagonal
6-8 cloves garlic - minced
2 Tbsp oil
3 Tbsp butter
2 tsp cayenne pepper flakes (more if desired)
3 Tbsp Old Bay Seasoning
1 - 28 oz can diced tomatoes - drained
1- 15 oz can tomato puree
1/2C shrimp stock or water
2 Tbsp chopped fresh parsley (1 Tbps if using dried)
sea salt to taste
1 large white onion - chopped
1 medium bell pepper - chopped
6 ribs celery - sliced on the diagonal
6-8 cloves garlic - minced
2 Tbsp oil
3 Tbsp butter
2 tsp cayenne pepper flakes (more if desired)
3 Tbsp Old Bay Seasoning
1 - 28 oz can diced tomatoes - drained
1- 15 oz can tomato puree
1/2C shrimp stock or water
2 Tbsp chopped fresh parsley (1 Tbps if using dried)
sea salt to taste
* * * * * * * * * * *
GET THE RICE COOKING: (takes about 20 minutes)
GET THE RICE COOKING: (takes about 20 minutes)
2 C long grain long cooking rice (I use Mahatma)
4 C shrimp stock (add water if necessary to make 4 C)
1-1/2 tsp sea salt
Bring stock to a boil and add salt and rice - reduce heat, cover and simmer on lowest temperature for 18 minutes.
* * * * * * * * * * *
COOK THE CREOLE:
Add oil and butter to a large, heavy pot or dutch oven - heat until butter just starts to bubble - add onions, bell pepper and celery and saute 4-5 minutes - add minced garlic and cook an additional minute - add canned tomatoes and water, cayenne pepper, Old Bay and parsley - bring to a gentle boil - reduce heat, cover and simmer about 15 minutes - salt to taste
** this can be done ahead and reheated before adding the shrimp**
Increase the heat and add the shrimp - stir and cook 2-3 minutes until shrimp are no longer grey and clear .......... serve immediately (over rice) DO NOT OVERCOOK SHRIMP!
4 C shrimp stock (add water if necessary to make 4 C)
1-1/2 tsp sea salt
Bring stock to a boil and add salt and rice - reduce heat, cover and simmer on lowest temperature for 18 minutes.
* * * * * * * * * * *
COOK THE CREOLE:
Add oil and butter to a large, heavy pot or dutch oven - heat until butter just starts to bubble - add onions, bell pepper and celery and saute 4-5 minutes - add minced garlic and cook an additional minute - add canned tomatoes and water, cayenne pepper, Old Bay and parsley - bring to a gentle boil - reduce heat, cover and simmer about 15 minutes - salt to taste
** this can be done ahead and reheated before adding the shrimp**
Increase the heat and add the shrimp - stir and cook 2-3 minutes until shrimp are no longer grey and clear .......... serve immediately (over rice) DO NOT OVERCOOK SHRIMP!
Great with cornbread and cole slaw
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