Monday, September 21, 2015

Classic Shrimp Creole

Yum

I grew up eating Shrimp Creole. My dad liked it and used to make it quite often. It was a dish we all looked forward to, although his recipe including using condensed tomato soup. Since I was after a more "authentic" creole, I decided to try to make my own, and this recipe is the result. The best part is you can have this on the table in under one hour, making it a versatile dish for any day of the week.













Did you know? Shrimp Creole is a dish of Louisiana Creole origin (French, and Spanish Heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the holy trinity of onion, celery and bell pepper, spiced with hot pepper sauce and/or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely.

Creole-type dishes combine the qualities of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya. Creole dishes also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, celery and bell pepper, creole dishes are free-form "improvisational" dishes, as the basic recipe may be altered to include whatever ingredients the cook has available. (source: Wikipedia)













Recipe

Ingredients
16-18 Jumbo Shrimp (I use Wild Caught local shrimp)
2 tbls. olive oil
1 - 16 oz. petite diced tomatoes
1/2 cup celery, diced
1/2 cup onion, diced
1 small bell pepper, diced
1 - 6 oz can tomato paste (adds body)
1 tbls. Creole Seasoning (or make your own Creole Seasoning)
1-2 dashes hot sauce (optional)
2 cups hot cooked rice

Method
In a large skillet, heat oil and saute celery, onion and bell pepper several minutes, or until vegetables are getting soft. Stir in Petite diced tomatoes and tomato paste and cook until mixture is slightly thickened, about 20 minutes.

Add creole seasoning and hot sauce (optional) and simmer an additional 5-10 minutes, adjusting seasonings to taste. Add shrimp and cook just until shrimp are pink (do not overcook).

Serve immediately over hot cooked rice.

Yield: 4 servings

Enjoy,
Mary

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