06 February, 2012

Shrimp Creole | Nola Cuisine

  • Shrimp Creole

Shrimp Creole ingredients
Makes 4 servings
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
2 Tbsp tomato paste
2.5 cups very ripe fresh tomatoes, diced
1/2 cup dry white wine
2 cups Shrimp Stock
2 Tbsp garlic, minced
2 Bay leaves
Cayenne to taste
Kosher Salt to taste
1 tsp black pepper
1 tsp white pepper
1 bunch fresh thyme
2 Tbsp Tabasco
1 Tbsp Worcestershire Sauce

For garnish:
1/2 cup green onions, green tops thinly sliced and white part sliced 1/4-inch thick
1/8 cup flat leaf parsley, minced

For serving:
1 Recipe Creole Boiled Rice


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 and reduce heat to Medium; 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, 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 liquefy, add the white wine; raise 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 to 45 minutes.

(If necessary at this point, thicken sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch.)

Add the Tabasco and Worcestershire; season to taste with Kosher salt. (This is your last chance to re-season your sauce; remember that good cooking is all about proper seasoning.)

Make Cajun Boiled Rice; season shrimp with 1 Tbsp Kosher salt and a pinch of cayenne.

Bring the sauce to a boil; reduce heat to Low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.

Garnish with remaining green onions and parsley; serve immediately with boiled rice.

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