Shrimp Creole Recipe Paul Prudhomme

SHRIMP CREOLE RECIPE - (4.3/5)

Shrimp Creole Recipe - (4.3/5) image

Provided by UncleDick

Number Of Ingredients 21

Ingredients

2 Lbs, raw E-Z peel Shrimp
2 1/2 cup Basic Shrimp Stock***
1/4 Fat or Oil (can be: Chicken, Pork or Beef Fat) I( have used olive oil and bacon fat)
2 1/2 Cup diced onions
1 3/4 Cup chopped celery
1 1/2 cup diced bell pepper
4 T butter
2 t minced garlic
1 bay leaf
2 t salt
1 t cayenne
1 1/2 t white pepper
3/4 t black pepper
1 1/2 t Tobasco sauce
1 T dried thyme
1 1/2 t dried basil
3 cups peeled and chopped tomatoes (3 to 4)
1 1/2 Cup canned tomato sauce
2 t sugar
5 cups cooked rice
Make Stock with Shrimp Shells, 5 cups of water,onion ends and pieces, celery leaves and ends, and bell pepper pieces, season with salt and pepper, strain and save for the Shrimp Creole and the rest for cooking the rice!***

Steps:

Peel and rinse shrimp and save shells for stock*** Heat fat or oil Add 1 cup onions and cook high 3 min. Lower heat and cook 5 min more stirring frequently Add remaining onions, celery, bell peppers and butter. Cook on high till bell peppers and celery start to get tender about 5 min,Stirring frequently. Add garlic, bay leaf, salt and peppers, thyme, basil, Tobasco, chopped Tomatoes and 1/2 cup stock Cook 5 min to allow seasonings to marry, stirring frequently Add Tomato sauce, cook 5 min Add stock and sugar and simmer for 15 min stirring occasionaly. You can cool and refridgerate sauce now and save for next day, or if serving immediatly turn off heat, add shrimp and cover and let sit till shrimp are firm and pink. (5 to 10 min.) To serve: Put rice in mound in center of plate and add about 1 cup of Shrimp Creole around the mound of rice. Goes well with French Bread and Red Wine or glass of Beer!

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