Shrimp Creole Recipe Paul Prudhomme

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SHRIMP CREOLE RECIPE - (4.3/5)



Shrimp Creole Recipe - (4.3/5) image

Provided by UncleDick

Number Of Ingredients 21

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!

SHRIMP CREOLE RECIPE PAUL PRUDHOMME



Shrimp Creole Recipe Paul Prudhomme image

Provided by Amelia

Categories     Main Course

Time 1h30m

Number Of Ingredients 10

1 kg of shrimp (weight of unshelled shrimp)
2 onions
1 fresh green onion
2 bay leaves
1 lime
700g tomatoes
Half a teaspoon of grated nutmeg
Thyme
A small dried pepper or hot pepper powder (from the spiceisland)
A bunch of parsley

Steps:

  • Shell the shrimp and keep them cool.
  • Wash the lime well. Grate the zest and squeeze out the juice. Peel and mince the three onions (the two normal + the fresh).
  • Cut the tomatoes into small cubes. Grate the garlic clove.
  • In a sauté pan, brown the onions for a few minutes. Add thediced tomatoes, garlic, bay leaf, nutmeg, dried chili or chilli powder (quantity according to taste). Also add the lime zest if you like.
  • Season with salt and pepper.
  • Let this preparation simmer over low heat for a quarter of an hour: The water in the tomatoes must have evaporated to make room for athicker sauce. So add the lime juice, then the shrimp. Coat them with sauce andlet them heat for two minutes, no more, they must not shrink.
  • Sprinkle with chopped parsley and serve the Creole shrimp immediately.

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