Years ago I would go to this resturant and get a dish that I think they called shrimp creole which was delicious. The resturant has long ago closed down and I havent been able to find it since. I was wondering if anyone had a good recipe for shrimp creole as I would like to try and make it?
Thanks
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I've never fixed it but here is a recipe from one of my Justin Wilson books.
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I make a pretty darn good shrimp creole, if I do say so myself. I made it for the Grenada get together last year and the pot was emptied. I'll go hunt through my recipes and post it asap.
First, you need shrimp stock: In a large pot, place 1 rough chopped carrot, 1 medium to large onion, quartered, shrimp shells and heads if you got your shrimp head on, 2 rough chopped celery stalks, one head of garlic, cut in half and 4 quarts of water. Boil for 30 to 45 minutes. Strain the stock and pitch the veggies.
(As you buy shrimp, you can put the shells in the freezer until you get enough to make stock. I've also made this and then just freeze it until I'm ready to use)
Ingredients:
1 stick butter or margarine
2 large onions, chopped
4 or 5 cloves garlic, minced
2 celery stalks, minced fine
2 large cans chopped tomatoes
2 quarts shrimp stock
2 green bell peppers, chopped
2 cans tomato paste (12 oz cans)
2 whole bay leaves
1 teaspoon dried thyme or 2 if you're using fresh
1 teaspoon black pepper
1/2 tsp cayenne pepper (more if you like it hotter)
2 tablespoons Tabasco
2 tablespoons worcestershire sauce
1 teaspoon salt
juice of one lemon or 2 tablespoons bottled.
1/4 cup sugar
4 pounds uncooked medium shrimp, peeled & deveined (Use the shells for the stock)
cooked rice
Melt butter in a large heavy skillet or dutch oven. Add onion, bell pepper, celery and garlic. Saute until tender.
Add the stock, tomatoes and tomato paste, along with the remaining ingredients, except the shrimp and rice.
Bring to a boil, then reduce to a simmer. Let simmer for about 1 hour, stirring occasionally. Add the shrimp, simmer another 10 -15 minutes or until shrimp have just turned pink. Serve over cooked rice and top with chopped green onion.
I respect Justin Wilson, I think there is no finer cook when it comes to just plain damned good creole, BUT!... I think that recipe is wrong. Please, please, please, do not cook your shrimp for 30 minutes. It'll be chewier than your spare tire.
Braised shrimp (this is when you cook in a sauce that doesn't cover) only takes 5-10 minutes tops. Shrimp is all protein and it takes no time to cook. If its nice and pink, it is done.
Mrs. Crappie Stalker, will you marry me if you get another chance at it? Any woman that begins a recipe with "one head of garlic, cut in half" is my kinda woman. (No offense to Mr Crappie Stalker, the lucky Mug.)
You're too funny! I never met a head of garlic or an onion I didn't like!
Quote:
Originally Posted by Fishtaco
Mrs. Crappie Stalker, will you marry me if you get another chance at it? Any woman that begins a recipe with "one head of garlic, cut in half" is my kinda woman. (No offense to Mr Crappie Stalker, the lucky Mug.)
Shrimp Creole
(No offense to Mr Crappie Stalker, the lucky Mug.)
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