Shrimp Creole is one of my favorite Louisiana inspired recipe . It comprise of cooked shrimp in a sauce made from diced tomato , onion , celery and bell pepper . And it is spiced with hot pepper sauce and/or cayenne - based seasoning , and serve over steamed or boiled white rice .
This dish was first introduce to me by my Father . He hump to watchJustin Wilson , “ The Cajun Cook”on PBS whenever he could .
I would sit down and find out the show with him as the chef would cook up some amazing dishes . However , we not only enjoy watching him make the recipes . In fact , I believe my Dad delight Justin Wilson ’s southern accent and comment even more .
And when it was metre for my Dad to ready Shrimp Creole , he would taste to speak like him . Now , being from Ohio , it was quite entertaining to get a line him try out to retroflex the famous I “ gar - on - golf tee ” citation with his northern speech pattern .
Not quite the same as what you hear down in the south , but at the same time , something I will never forget .
How to Make Shrimp Creole
for make this formula , come out with a pound of intermediate , peeled and deveined , raw shrimp .
you may discase and devein them yourself . Or you could often regain them in the seafood case already peel off and deveined .
Next , dice up the ‘ holy trinity ’ of vegetables . This mixture includes onions , Apium graveolens dulce , and bell shape peppers and is the classic mixture find in Creole recipes .
We also add in chopped parsley . Parsley is truly one of the most underutilized herbs . It is n’t just for garnish . In fact , it adds a ton of relish to this Shrimp Creole recipe .
Next add in the seafood stock , ail , tomato and tomato juice . If you ca n’t find seafood Malcolm stock at your grocery store computer memory , you could use Gallus gallus stock certificate instead .
fix for 5 minutes . Then add in Worcestershire sauce , spicy sauce , salt , capsicum and cayenne white pepper powder to taste .
OurHomemade Cayenne Pepper Powderis hotter than depot bought powder , so we employ only about 1/4 teaspoon to our Shrimp Creole .
Bring the pot to a boil , contract the heat and simmer for 20 minutes . In the base clock time , make your white-hot rice .
Once the tidy sum has simmered for 20 minutes , it is now in conclusion metre to add the shrimp ! Remember , half-pint need just a few minutes to cook . If you make them too long , they become rubbery .
Just bring the shrimp to the pot , and within 5 minutes , you are ready to eat !
Ladle the Shrimp Creole in a bowl , and in the centre of the mixture add a scoop of cooked Elmer Rice .
There you have it ! The best Shrimp Creole recipe !
Mary and Jim
Jim and Mary Competti have been indite horticulture , DIY and formula articles and books for over 15 years from their 46 acre Ohio farm . The two are frequent speakers on all thing gardening and love to locomote in their scanty time .
Shrimp Creole Recipe
A Louisiana inspired dish of cooked runt in a mixture of whole or diced tomatoes , the “ holy trinity ” of onion , celery and bell pepper , spiced with live black pepper sauce and/or cayenne - base seasoning , and served over steam or moil white rice .
Ingredients
Instructions
Notes
Recipe courtesy of Old World Garden Farms
