January 29th, 2013
Mardi Gras? Shrimp Creole, Recipe, Hot, Spicy, Full of Flavor; Waking Up the Taste Buds!! Gluten Free!!!
Creole cooking is indigenous to New Orleans. A mixture of French, Spanish, Italian, American Indian and African. Cajun cooking is also Louisiana born, but with French roots.
Someone asked me not that long ago…what dish can you make without even thinking about it? Shrimp Creole, no two bones about it, I love it. Based on the recipe by renowned Chef Paul Prudhomme. He has said in the past that he likes to share his recipes. I first tried the recipe in 1984. It is a recipe that is requested by my kids again and again.
I made his Shrimp Creole my own by changing a few things. Don’t get me wrong, the essence of the recipe is there. But, I just give it my own twist.
I think what makes this Shrimp Creole is the stock. It is made with the shrimp shells, onion, celery, bay leaves, and a whole shrimp, here or there. It really has so much flavor.
The sauce can even be made a day ahead. Next day, heat it to almost boiling point and then add the shrimp, turn on low, let them cook for about 8 to 10 minutes.
It is great for a party. Know your guests, make sure they do like seafood, adjust the heat.
Shrimp Creole
2 lbs. (1 lb. large shrimp and 1 lb. medium shrimp). Try to get the easy peel. Visually, I like to see the 2 sizes of shrimp on my plate…your choice.
2 cups of shrimp stock (recipe follows)
A little bit of fat: 1 or 2 slices of bacon, chopped, 2 sausage links (maple or regular), also chopped, or 2 tablespoons of olive oil….your choice, just select one.
1 1/2 cups, finely chopped onion.
1 cup finely chopped celery
3/4 cup finely chopped green peppers
2 tablespoons of butter
1 teaspoon minced garlic
1 bay leaf
1/2 teaspoon salt (I never add salt, but again, it is your choice.)
3/4 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
3/4 teaspoon Tabasco sauce
1/2 tablespoon dried thyme leaves
1/2 teaspoon dried sweet basil leaves
1 1/2 cups stewed tomatoes, chopped with juice
1 cup tomato sauce
1 teaspoon sugar
Cooked white rice
Stock: In a saucepan put 2 1/2 cups of chicken broth. I used low sodium. Then add the shrimp shells and one whole shrimp. Add a small onion (cut in half), a celery top, a bay leaf, a garlic clove. Bring to a boil, cover, and then lower to simmer for about 15 minutes. You just want a rich broth. It makes all the difference in the world and it is done in no time.
In a large saucepan cook your choice of fat on medium high heat, for a few minutes. Add half of the onions and cook for about 3 minutes, stirring. Make sure they don’t burn. Add remaining onions, celery, bell pepper, and butter. Cook for about 5 minutes until tender. Stir a bit.
Add the garlic, bay leaf, salt and peppers; stir well. Add the Tabasco, thyme, basil, and 1/2 cup of the stock. Cook over medium heat for about 5 minutes. Add stewed tomatoes, cook for a couple more minutes. Stir and scrape the bottom of the saucepan.
Stir in the tomato sauce, and simmer for about 5 minutes, stirring occasionally. Add the remaining 2 cups of stock and sugar. Continue cooking for about 10 minutes. Taste and adjust accordingly (more salt, more heat, more sugar).
Increase the temperature to medium high, add the shrimp, cook for a couple of minutes.
Turn it off and let them sit cooking for another 8 minutes until they are plump and pink.
Prepare rice by following the directions of your favorite rice. This can be done ahead of time. Just keep it warm.
I like to serve this dish in a shallow bowl. Rice and then the Shrimp Creole over it. Make sure you pour plenty of broth and veggies. Add a salad to complete the dinner. Delicious!!
Note: This recipe is gluten free. Check the chicken broth, the tomato sauce, the stewed tomatoes. Plenty of brands that are gluten free, including the store brands of grocery stores.
Making it your own is the best part. This recipe is never the same in my household. At times, I like to add cilantro, which I like. Other times I make extra stock because I really do like it.
Tags: Creole Cuisine, Gluten Free, gluten free recipe, Recipe, Shrimp Creole, What to eat during Mardi Gras, What to eat during Super Bowl
