Spicy Shrimp Creole With Italian Rustic Polenta Recipes

SPICY SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
• Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
• Let the mixture simmer for 30 minutes, stirring occasionally.
• Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

SPICY SHRIMP CREOLE WITH ITALIAN RUSTIC POLENTA

Steps:

• In a heavy skillet or pot melt butter over medium heat. Add onions, peppers, celery, 1/2 tsp salt and 1/4 tsp cayenne; cook stirring, until vegetables soften, about 10 minutes.
• Stir in both cans of tomatoes, garlic, bay leaves and 1/4 tsp. salt. Over medium-high heat bring to a boil; reduce heat to medium-low. Simmer, uncovered, 35 minutes, stirring occasionally.
• Whisk together flour and 1/4 cup water. Add a small amount of the hot tomato sauce to flour mixture; stir to blend. (If you see you don't have enough liquid in the pan, add a bit of chicken stock to it.)
• Whisk mixture back into tomato mixture in the pan; cook, stirring occasionally, until thickened slightly, 4-6 minutes.
• Season shrimp with the remaining 1/2 tsp. salt and 1/4 tsp cayenne. Add the shrimp to the pan along with the Worcestershire and hot sauce.
• Cook, stirring occasionally, over medium heat until shrimp turn pink, 4-6 minutes. Remove bay leaves. Stir in scallions and parsley.
• Place the polenta, 4 cups of chicken stock, and the olive oil in a heavy 2 1/2 quart saucepan and stir to combine. We like using non-stick.
• Set the pan over medium-high heat and bring to a simmer, stirring constantly with a wooden spoon, until the starch takes hold, 5 to 8 minutes.
• Reduce the heat to low and cook, stirring frequently, until the grains are soft and hold their shape on a spoon, about 1 hour.
• Whisk in the salt, pepper, butter, and Parmesan.
• Serve the Polenta along with the Shrimp Creole. Garnish with chopped parsley and scallions.

SPICY SHRIMP CREOLE

Steps:

• In a large skillet, saute the onion, celery and green pepper in oil until tender. Add garlic; saute 1 minute longer. Stir in the tomatoes, tomato sauce, Worcestershire sauce, sugar, salt, chili powder and pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until thickened. , Add shrimp; cook 4-5 minutes longer or until shrimp turn pink. Serve with rice if desired.