Shrimp Creole Recipe Paul Prudhomme
SHRIMP CREOLE RECIPE - (4.3/5)
Provided by UncleDick
Number Of Ingredients 21
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
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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