Tuesday, November 24, 2020

Shrimp Creole

Ingredients

Seasoning Mix

    • 1 bay leaf
    • 1 tablespoon dried thyme leaves
    • 2 teaspoons kosher salt
    • 1 1/2 teaspoons dried basil leaves
    • 1 teaspoon black pepper
    • 1 teaspoon white pepper
    • 1 teaspoon cayenne pepper
  • 1/4 cup canola oil
  • 1/4 cup all purpose flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped green bell peppers
  • 2 tablespoons minced garlic
  • 1 6-ounce can tomato paste
  • 1 26.46-ounce box Pomi chopped tomatoes
  • 2 cups seafood stock
  • 3 pounds medium shrimp, peeled and deveined
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley
  • Baked Rice, for serving

Directions

  1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
  2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
  3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
  4. Add tomato paste, sauté 5 minutes.  
  5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
  6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
  7. Serve over rice with lots of French bread on the side. 
    Makes 6 servings.

Source — Raised on a Roux
Prepared by Bruce R. Magee
November 23, 2020

Shrimp Creole

Ingredients

Seasoning Mix

    • 1 bay leaf
    • 1 tablespoon dried thyme leaves
    • 2 teaspoons kosher salt
    • 1 1/2 teaspoons dried basil leaves
    • 1 teaspoon black pepper
    • 1 teaspoon white pepper
    • 1 teaspoon cayenne pepper
  • 1/4 cup canola oil
  • 1/4 cup all purpose flour
  • 1 1/2 cups chopped onions
  • 1 cup chopped celery
  • 1 cup chopped green bell peppers
  • 2 tablespoons minced garlic
  • 1 6-ounce can tomato paste
  • 1 26.46-ounce box Pomi chopped tomatoes
  • 2 cups seafood stock
  • 3 pounds medium shrimp, peeled and deveined
  • 1/2 cup chopped green onions
  • 1/2 cup chopped fresh parsley
  • Baked Rice, for serving

Directions

  1. In a small bowl, thoroughly combine seasoning mix.  Set aside.  
  2. In a large heavy skillet, preferably cast iron, make a roux by heating the oil over medium high heat.  Gradually add the flour, whisking carefully and vigorously after each addition until smooth.  Continue whisking until a milk chocolate roux is achieved.  
  3. Add the onions, celery, bell pepper and garlic.  Sauté until vegetables begin to break down, about 10-12 minutes, stirring frequently.  
  4. Add tomato paste, sauté 5 minutes.  
  5. Add diced tomatoes, stock and seasoning mix.  Simmer over low heat partially covered for 2 hours, stirring occasionally.  
  6. Add shrimp, green onions and parsley.  Cook until shrimp are done, about 3 minutes.  Adjust seasonings if necessary.  
  7. Serve over rice with lots of French bread on the side. 
    Makes 6 servings.

Source — Raised on a Roux
Prepared by Bruce R. Magee
November 23, 2020