Tag Archives: creole

Creole Shrimp

A spicy Creole shrimp, goes well with rice.

Ingredients

1 lb shrimp, peeled and deveined
1 tbsp olive oil
1 medium onion, finely chopped
1 stalk celery, finely chopped
1/2 green bell bepper, finely chopped
1 tbsp creole seasoning (recipe here)
1 lb roma tomatoes, ripe and fresh, diced
1/4 cup dry white wine
1 cup shrimp stock (recipe here)
1 tbsp garlic, minced
1 bay leaf
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp white pepper
1 bunch fresh thyme
1 tsp Tabasco Sauce
1/2 tbsp Worcestershire Sauce
1/4 cup scallions, green tops thinly sliced, white part sliced into 1/4″ thickness
1 tbsp fresh parsley, minced

Preparation

Heat the olive oil in a large sauce pan over medium heat and add the onions. Cook, stirring occasionally, until the onions are softened and beginning to brown.

Add the celery and bell pepper, reduce the heat to medium and season with 1/2 tbsp of Creole seasoning and 1/4 tsp salt. Sweat the vegetables until soft.

Add the fresh tomatoes and another 1/4 tsp salt, this will help the tomatoes break down. Stir well and continue cooking.  When the tomatoes start to break down into liquid add the white wine, the shrimp stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, and thyme. Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.

Add the hot sauce, Worcestershire sauce, and season to taste with Kosher salt.

Bring the sauce to a boil, reduce the 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, 2-3 minutes depending on the size of the shrimp.

Serve with boiled rice and garnish with the remaining green onions and parsley.

Serve immediately.

Nutrition

4 servings.

Nutrition Facts
Serving Size 247 g
Amount Per Serving
Calories

157
Calories from Fat

37
% Daily Value*
Total Fat

4.2g
6%
Saturated Fat

0.8g
4%
Trans Fat

0.0g
Cholesterol

160mg
53%
Sodium

1009mg
42%
Total Carbohydrates

8.8g
3%
Dietary Fiber

1.9g
7%
Sugars

3.9g
Protein

19.5g
Vitamin A 29% Vitamin C 48%
Calcium 10% Iron 8%
Nutrition Grade B
* Based on a 2000 calorie diet

Shrimp Stock

A common ingredient in Cajun and Creole cooking.  This version is from NOLaCuisine.com.

Ingredients

Shells and tails from 2 lb. of Shrimp
1/2 Cup chopped Onion
1/4 Cup chopped Celery
2 Garlic Cloves
1 Lemon sliced
2 Fresh Bay Leaves
3 Sprigs Fresh Thyme
1 tsp. Black Peppercorns

Preparation

Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups.

Bring almost to a boil, reduce the heat to a low simmer. Skim off any scum that rises to the surface, and simmer for about 45 minutes to an hour.

Strain through a fine mesh strainer.

Stock freezes very well. Break it up into batches in ziploc bags.

Creole Seasoning

A staple of Creole cooking.  There are many versions of this spice mix, this one is from NOLaCuisine.com.

Ingredients

1/2 Cup Kosher Salt
1/3 Cup Paprika
1/4 Cup Granulated Garlic
4 Tbsp Onion Powder
1/3 Cup Freshly Ground Black Pepper
3 Tbsp White Pepper
2 Tbsp Cayenne Pepper
2 Tbsp Dried Thyme
2 Tbsp Dried Basil
1 Tbsp Dried Oregano

Preparation

Mix all ingredients.  Store in an air tight jar.