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Monday, February 27, 2012

Shrimp Creole



From the kitchen of One Perfect Bite...Reasonably quick and easy to make, this dish is a wonderful choice for a meatless Monday or Lenten Friday meal. I make it several times a year and prepare it for guests when I want to limit the time I spend in the kitchen. The recipe, originally developed by Emeril LaGasse, can easily be doubled and, save for the last minute addition of shrimp, it can be prepared days ahead of serving. The roux that forms the base of the sauce in which the shrimp are cooked was originally made with bacon drippings. I've substituted a vegetable oil that I think you'll be more comfortable using. I've made few other changes to the recipe although I always use shrimp stock to prepare it. I find commercial fish stocks to be very strong, so I make my own by simmering the shells from the shrimp that will be used in the dish in lightly salted water. My recipe, and I use that term lightly, uses 3 cups of water to simmer the shells from 2 pounds of shrimp. I bring the mixture to a boil, then lower the heat and let the shells simmer for 30 minutes or so before straining. That's all there is to it. I think it works wonderfully well. While there is some chopping to be done, this recipe is easy enough for beginning cooks to successfully complete. While the roux must be watched carefully to prevent burning, there are no other tricks associated with the recipe. I like this dish and I think it will please those of you who try it. Here's the recipe.

Shrimp Creole...from the kitchen of One Perfect Bite inspired by Emeril LaGasse

Ingredients:

2 tablespoons vegetable or olive oil
2 tablespoons all-purpose flour
1 cup finely chopped yellow onions
1/2 cup finely chopped green bell peppers
1/2 cup finely chopped celery
1 tablespoon minced garlic
3/4 teaspoon salt
1/2 teaspoon crushed red pepper, or to taste
2 bay leaves
2 tablespoons tomato paste
3 cups finely chopped, peeled, seeded tomatoes
1-1/2 teaspoons chopped fresh oregano
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon grated lemon zest
1 teaspoon Worcestershire sauce
1-1/2 teaspoons hot pepper sauce
2 cups cold chicken, shrimp or fish stock
2 pounds peeled and deveined shrimp
1/4 cup fresh parsley, chopped
Hot cooked long-grain white rice, for serving
1/2 cup chopped tender green scallion tops

Directions:
1) Heat oil in a medium, heavy saucepan over moderate heat. Add flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
2) Add onions, celery, and bell pepper and cook over medium heat, until vegetables are tender, 5 to 6 minutes.
3) Add garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
4) Add tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
5) Add tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and hot pepper sauce, and cook, stirring, for 2 minutes.
6) Add stock and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
7) If you plan to serve immediately, add shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust seasoning to taste. Mound 1/2 to 3/4 cup rice in each of 4 to 5 bowls. Spoon shrimp Creole over rice. Garnish with scallion tops and serve immediately. Yield: 4 to 5 servings.









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32 comments :

ChinkyGirLMeL said...

Oooh I would love some of that! Yum!

Epicurea said...

great vegetarian recipe inspiration and agree about fish stocks!

Merisi said...

We'll be right over! ;-)

Love that you do not simply say "creole seasoning" - hard to find here - but list all of the herbs you use. Thank you for that! Will be served to my family as soon as I manage to go grocery shopping.

Kristy and Adam said...

Hi Mary,

your shrimp creole looks great. As we live in Australia we get to enjoy many different types of cuisine - shrimp creole takes us on a new journey!

We have recently started our own foodie blog and would love you to visit when you have some time to kick up your heels.

Please visit us;

http://www.earthwalkersfpcp.blogspot.com.au/

We look forward to seeing you soon.

Thank you for your lovely blog.

Cheers,

Kristy & Adam.

Food, Fun and Life in the Charente said...

Mmmmm that looks so good, I love all seafood, you can't beat it :) Diane

Sue/the view from great island said...

Mmmmmmm. I love this Southern jaunt we're on!

Sam @ My Carolina Kitchen said...

It makes such a difference to save the shells and make your own shrimp broth. You've served the shrimp creole in the same style as they do down in Louisiana with the rice surrounding the dish. Very, very nice Mary.
Sam

raquel@eRecipe.com said...

Your shrimp looks awesome and very delicious. Yummy seafood dish! =)

Pam said...

I also use your idea for shrimp shells for stock. Anytime I use shrimp, I put the shells in a bag in the freezer just for this purpose.

Big Dude said...

Beautiful presentation Mary

Jenn said...

This recipe sounds fantastic, Mary! Can't wait to try it... we love dishes like this.

Karen (Back Road Journal) said...

Your recipe for shrimp creole would make a great impromptu dinner for friends. I usually have several bags of shrimp in the freezer.

Tanna at The Brick Street Bungalow said...

I am gathering shrimp recipes for our week on the beach and this one is going in the file! Thank you, Mary. Have a wonderful day. blessings ~ tanna

Kim said...

Ohh!!! these shrimp looks perfect! What a great blend of flavors in these! Perfect to kick the winter out of here:)

love cooking said...

Shrimp is my favorite, sure I will love this. Shrimps shells and heads are always good to making stock. Use the stock to cook noodle soup, it is good. :)

What's Baking?? said...

A wonderful wonderful recipe! Very nice.

Shug said...

I think I need to practice making Roux. This is the most difficult thing for me to do. I certainly love shrimp, so I know I want to try this dish. Hope your day is filled with lots and lots of Blessings..
shug

Shug said...

I think I need to practice making Roux. This is the most difficult thing for me to do. I certainly love shrimp, so I know I want to try this dish. Hope your day is filled with lots and lots of Blessings..
shug

The Blonde Duck said...

Oh yes!

Kate said...

This looks perfect for our cold and blustery day...and oddly, I think I have everything!

The Café Sucré Farine said...

My mom used to make something similar - even the rice ring - brings back such sweet memories and looks fabulous!

Jennifurla said...

I didn't even know I wanted this until I saw this post - delish

A Seasonal Cook in Turkey said...

Another lovely recipe from you! It sounds perfectly feasible but somehow I have my doubts about our shrimps being as suitable as yours.

Ginny said...

This is so pretty the way you have pictured it. And I think I will try these popovers, too. The comment forms are looking so different today!

Chiara said...

Looks delicious mary, can't wait to try...Blessings...

Claudia said...

Mary - I should just bookmark your entire blog. I will be bringing this to here. I love how you make the shrimp stock with the shells you just peeled and that it doesn't have to be made later - after dinner and then frozen for later use, etc.

Priyanka said...

Sounds interesting and looks good too

Norma Chang said...

Your shrimp creole sounds delicious. Glad you posted the shrimp shell stock. Many people are not aware that you can do that.

Lizzy said...

Fabulous Lenten meal...it will make our rotation soon!

Joanne said...

With all these stellar ingredients, you have to know that it's boldly flavored! Yum.

The Harried Cook said...

That looks SO yummy! I adore the seasoning, spices and flavors you've used! I am bookmarking this recipe! Thanks for sharing :)

Sarah at Buttered-Up said...

Hi Mary, thanks for dropping by my blog. Loved that you took the time to comment. This shrimp looks lovely and I've put it on my list to make it soon because I'm sure it'll be enjoyed by the whole family. Thanks for sharing!

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