Cooking web notes

Shrimp Creole

“Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.”  Bubba Blue, “Forrest Gump”

Shrimp isn’t exactly Midwest food but, we forgive it as it is such a great dish!

Talk about a good old Southern dish, what could be more Southern than Shrimp Creole?   I imagine if New Orleans were forced to select an official dish, Shrimp Creole would undoubtedly be in contention.  For those of you who like shrimp, you must try this unique dish.  There are probably a billion recipes out there for this ~ it all just depends on your personal taste.

Shrimp Creole looks and tastes like gourmet fare that took hours of fussing over.   In fact, it actually boils down to a simple skillet supper.  The only thing not right with my version is that it doesn’t have freshly-caught shrimp!  Lucky all ya’ll out there that have fresh seafood and fish available!  By the way, while on a trip in Texas, we learned there is a plural of “ya’ll,” it’s “all ya’ll!”

Shrimp Creole

Ingredients:

2 tablespoons olive oil

2 cups onion, chopped

4 cloves garlic, minced

1 bell pepper, diced

1 teaspoon Old Bay seasoning

½ teaspoon ground cayenne pepper

Salt and pepper, to taste

2 cups clam juice

28 ounces whole tomatoes in puree

1 teaspoon dried thyme

1 bay leaf

2 tablespoons tomato paste

2 pounds medium shrimp, peeled and deveined

6 cups hot cooked white rice for serving

Method:

In heavy pot over high heat, heat the oil.

Add onion, stir 1 minute.

Add garlic, cook 30 seconds longer.

Stir in bell pepper, Old Bay seasoning, cayenne, salt and pepper.

Reduce heat to medium and cook, stirring occasionally, 2 minutes.

Add clam juice, tomatoes, thyme and bay leaf.

Cover, simmer for 15 minutes.

Stir in tomato paste, cover, simmer 5 minutes longer.

Stir in shrimp and cook until the shrimp turn pink and the interiors are opaque throughout, 1-2 minutes.  Do not overcook.

Remove from heat.

Discard bay leaf.

To serve, fill individual bowls with the hot cooked rice and ladle the Shrimp Creole over.

Serve hot.

Serves 6

It’s a great, tasty, colorful dish!

By the way, today is the last day to enter my give-away posted on July 20^th!       Here's the link:

http://pamsmidwestkitchenkorner.blogspot.com/2010/07/its-give-away-time.html



 

This entry was posted on Tuesday, March 27, 2012 at 6:13 AM and is filed under Entree, Fish/Seafood, Rice, Shrimp, Tomatoes. You can follow any responses to this entry through the RSS 2.0. You can leave a response.