I love Shrimp Creole. I like trying new recipes so I googled until I found this one from Bakespace. It was very good and something I will make again. I used 1.25 lbs of 24/30 shrimp and cut the recipe in half. It worked out perfect. 
Shrimp Creole
Shrimp Creolefrom patentman on Bakespace.com
3 pounds of cleaned, deveined 36/40 shrimp
1 lb cleaned, deveined 70/90 shrimp
2 cups diced bell pepper
1 cup chopped celery
3 tbs of oil
3 cups chopped onion
3 tbs butter
4 tbs tomato paste
2 tbs chopped garlic
2 tsp paprika
2 tsp thyme leaves
1 tsp black pepper
1/4 tsp cayenne pepper
2 tsp salt
3 pounds of cleaned, deveined 36/40 shrimp
1 lb cleaned, deveined 70/90 shrimp
2 cups diced bell pepper
1 cup chopped celery
3 tbs of oil
3 cups chopped onion
3 tbs butter
4 tbs tomato paste
2 tbs chopped garlic
2 tsp paprika
2 tsp thyme leaves
1 tsp black pepper
1/4 tsp cayenne pepper
2 tsp salt
2 bay leaves
2 cans (14 1/2 ounces each) of diced tomatoes with liquid
2 cans (14 1/2 ounces each) of diced tomatoes with liquid
4 cups low sodium chicken broth
2 tbs dried parsley
2 tsp sugar
2 tbs butter
1 1/2 tbs all purpose flour
1/2 tbs salt
1/4 tsp black pepper
1 tbs thyme leaves
2 tbs fresh lemon juice
Saute 2 cups diced bell pepper and 1 cup chopped celery in 3 tbs of oil in a 6 quart heavy bottomed pot over medium heat until they just get tender. About 8-10 minutes. Add 3 cups chopped onion and 3 tbs butter and saute for another 5 minutes until the onions get tender but not brown. Scrape the vegetables from the center of the pan, add 1 more tbs butter to the pan in the empty spot and put in 4 tbs tomato paste. Fry the tomato paste until it darkens.
After the tomato paste darkens, add 2 tbs chopped garlic and then mix the tomato paste, garlic and the vegetables together and saute for another minute until you can smell the garlic. Stir in 2 tsp paprika, 2 tsp thyme leaves, 1 tsp black pepper, 1/4 tsp cayenne pepper, 2 tsp salt, 2 bay leaves and saute for another minute. Add 2 cans (14 1/2 ounces each) of diced tomatoes with liquid, 4 cups low sodium chicken broth, 2 tbs dried parsley, 2 tsp sugar and 1 lb cleaned, deveined 70/90 shrimp. Stir thoroughly and simmer for 1 hr.
Melt 2 tbs butter over medium heat in a nonstick pan. After the butter melts and starts to bubble, add 1 1/2 tbs all purpose flour and stir continuously until flour browns to a beige french vanilla colored roux. Immediately mix the roux into the simmering tomatoes, shrimp and vegetables along with 1/2 tbs salt, 1/4 tsp black pepper and 1 tbs thyme leaves. Simmer for another five minutes. Add 3 pounds of cleaned, deveined 36/40 shrimp. I cook mine for another 45 minutes to an hour. You can just simmer for another 5-10 minutes until the shrimp are just pink if you want. After the simmering period you select is over, add 3 cups of chopped green onions and turn off the burner.
Let sit for 5-10 minutes then add 2 tbs fresh lemon juice and stir well.
2 tbs dried parsley
2 tsp sugar
2 tbs butter
1 1/2 tbs all purpose flour
1/2 tbs salt
1/4 tsp black pepper
1 tbs thyme leaves
2 tbs fresh lemon juice
Saute 2 cups diced bell pepper and 1 cup chopped celery in 3 tbs of oil in a 6 quart heavy bottomed pot over medium heat until they just get tender. About 8-10 minutes. Add 3 cups chopped onion and 3 tbs butter and saute for another 5 minutes until the onions get tender but not brown. Scrape the vegetables from the center of the pan, add 1 more tbs butter to the pan in the empty spot and put in 4 tbs tomato paste. Fry the tomato paste until it darkens.
After the tomato paste darkens, add 2 tbs chopped garlic and then mix the tomato paste, garlic and the vegetables together and saute for another minute until you can smell the garlic. Stir in 2 tsp paprika, 2 tsp thyme leaves, 1 tsp black pepper, 1/4 tsp cayenne pepper, 2 tsp salt, 2 bay leaves and saute for another minute. Add 2 cans (14 1/2 ounces each) of diced tomatoes with liquid, 4 cups low sodium chicken broth, 2 tbs dried parsley, 2 tsp sugar and 1 lb cleaned, deveined 70/90 shrimp. Stir thoroughly and simmer for 1 hr.
Melt 2 tbs butter over medium heat in a nonstick pan. After the butter melts and starts to bubble, add 1 1/2 tbs all purpose flour and stir continuously until flour browns to a beige french vanilla colored roux. Immediately mix the roux into the simmering tomatoes, shrimp and vegetables along with 1/2 tbs salt, 1/4 tsp black pepper and 1 tbs thyme leaves. Simmer for another five minutes. Add 3 pounds of cleaned, deveined 36/40 shrimp. I cook mine for another 45 minutes to an hour. You can just simmer for another 5-10 minutes until the shrimp are just pink if you want. After the simmering period you select is over, add 3 cups of chopped green onions and turn off the burner.
Let sit for 5-10 minutes then add 2 tbs fresh lemon juice and stir well.
No comments:
Post a Comment