Shrimp Creole

SHRIMP CREOLE

INGREDIENTS:

2 cups white onions, diced coarse     1 cup green bell pepper, diced coarse
1 cup celery, diced fine                     3 cloves garlic, diced fine
1/2 cup green onions, diced coarse     1 teaspoon dried thyme
2 bay leaves                                   1/4 cup Canola oil, or oil of your choice
1/4 cup all-purpose flour                     1 large (15) oz. can whole peeled tomatoes
1 (6) oz. can tomato paste                 2 cups chicken broth (prefer Swanson brand)
1/2 cup water                                 1/2 teaspoon fresh ground black peppercorns (Tellicherry)
1 tablespoon sea salt                         3 lbs. raw deveined shrimp
1 tablespoon fresh lemon juice         1/2 cup fresh chopped parsley
1/4 teaspoon Tabasco sauce           1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper             1 cup red bell pepper, diced coarse
1/2 teaspoon Wild Bill's Meat Rub    1/2 cup Dry Sherry

Heat a large sauce pot on low to medium heat and add 1/4 cup of oil and 1/4 cup of flour and make a dark roux. Stir roux constantly until a dark chocolate color is reached which will take about 20 to 30 minutes. Add 1/2 the celery, green onions, bell pepper, garlic, bay leaves, thyme, Wild Bill's Meat Rub, 1/2 cup Dry Sherry, black pepper and salt. Sauté for about 30 minutes stirring often to keep from sticking. Add tomato paste and simmer for 3 minutes stirring until well blended. Add tomatoes, 2 cups of chicken broth and 1/2 cup of water and stir. Add balance of veggies and place lid on pot leaving a small opening for moisture to escape and continue to simmer for 20 minutes; take your stirring utensil and break up the whole tomatoes and stir about every five minutes. Add the lemon juice, chopped parsley, Tabasco sauce, Worcestershire sauce and cayenne pepper; stir to mix. Add shrimp and cook about 2 to 3 minutes until pink and flesh is opaque. Serve over a bed of rice with French garlic bread.

NOTE: You can make the Creole ahead of time without the shrimp and refrigerate. Right before serving time, heat the Creole mixture just to be point below boiling and add the shrimp and cook for about 3 minutes until the shrimp are pink and done. Do not over cook the shrimp, otherwise they will be rubbery and tough.

YIELD: 4 servings

Above Shrimp Creole prepared on 07-26-14, served over a bed of white rice and was outstanding. I got a little carried away with the Tabasco sauce and it was a little too pepper hot for my bride of 46 years and broke out some whole milk and sour cream to cool her taste buds down........grin if you must! Optional recipe at the end of this page.

Below sequence pixs taken on 03-01-09 of the recipe with plated pix and it will take you a good 1 1/2 to 2 hours to complete this "layered" dish. It will also take at least 20 to 30 minutes to cook the roux to a chocolate brown color and advisable to have your first layer of vegetables ready to add to the roux since you are constantly stirring the roux to keep from burning and/or sticking. From that point on, you have plenty of down time between adding layers and can prepare what you need as you go. This is another fun recipe and is worth the effort!

NOTE: If you want to do a Porter's Reader's Digest version of Shrimp Creole, add 64 oz. jar of Pace Medium Chunky Salsa to your stock pot and bring to a boil. Add shrimp and cook 2 to 3 minutes until shrimp are pink and flesh is opaque. Check the ingredients list out for the salsa and the light bulb will come on.....grin if you must!

Web published by Bill aka Mickey Porter on 03-01-09 with updated pixs added on 07-26-14.

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