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Shrimp Creole Recipe?
Posted on 11/4/11 at 12:49 pm
Posted on 11/4/11 at 12:49 pm
Feeling the urge to cook a pot of Shrimp Creole for the game tomorrow . . . anyone have a good recipe?
Thanks!
Thanks!
3
Posted on 11/4/11 at 1:23 pm to jeffb
Posted on 11/4/11 at 5:16 pm to jeffb
PLANTATION COOKBOOK SHRIMP CREOLE
1/4 cup flour
1/4 cup bacon grease
2 cups chopped onions
1/2 cup chopped green onions
2 cloves garlic, minced
1 cup chopped green pepper
1 cup chopped celery, with leaves
1 teaspoon thyme
2 bay leaves
3 teaspoons salt
1/2 teaspoon pepper
6 ounces tomato paste
1 16-ounce can tomatoes, coarsely chopped, and liquid
8 ounces tomato sauce
1 cup stock (made from boiling shrimp heads and shells) or 1 cup water
4 pounds peeled, deveined, raw shrimp
1 teaspoon Tabasco
1/2 cup chopped parsley
1 tablespoon lemon juice
2 cups cooked rice
In a 4-quart Dutch oven, make a dark brown roux of flour and bacon grease. Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt and pepper, and sauté, uncovered, over medium fire until onions are transparent and soft, about 30 minutes. Add tomato paste, and sauté 3 minutes. Add tomatoes, tomato sauce, stock (or water). Simmer very slowly, partially covered fro 1 hour, stirring occasionally. Add shrimp and cook until shrimp are just done, about 5 minutes. Add Tabasco, parsley, and lemon juice. Stir, cover, and remove from heat. Serve over rice.
This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well.
Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.
1/4 cup flour
1/4 cup bacon grease
2 cups chopped onions
1/2 cup chopped green onions
2 cloves garlic, minced
1 cup chopped green pepper
1 cup chopped celery, with leaves
1 teaspoon thyme
2 bay leaves
3 teaspoons salt
1/2 teaspoon pepper
6 ounces tomato paste
1 16-ounce can tomatoes, coarsely chopped, and liquid
8 ounces tomato sauce
1 cup stock (made from boiling shrimp heads and shells) or 1 cup water
4 pounds peeled, deveined, raw shrimp
1 teaspoon Tabasco
1/2 cup chopped parsley
1 tablespoon lemon juice
2 cups cooked rice
In a 4-quart Dutch oven, make a dark brown roux of flour and bacon grease. Add onions, green onions, garlic, green pepper, celery, thyme, bay leaf, salt and pepper, and sauté, uncovered, over medium fire until onions are transparent and soft, about 30 minutes. Add tomato paste, and sauté 3 minutes. Add tomatoes, tomato sauce, stock (or water). Simmer very slowly, partially covered fro 1 hour, stirring occasionally. Add shrimp and cook until shrimp are just done, about 5 minutes. Add Tabasco, parsley, and lemon juice. Stir, cover, and remove from heat. Serve over rice.
This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well.
Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.
Posted on 11/4/11 at 5:58 pm to Stadium Rat
2&1/2 pounds cleaned/deveined shrimp
4 T. fat
1/2 cup flour
1(14oz.) can of tomato sauce
3/4 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 clove garlic minced
1/2 t. thyme
1 bay leaf
2 T. chopped parsley
2 t. sugar
1 & 1/2 cups hot water
salt and pepper to taste
Saute shrimp in fat in lg. skillet for 5 min or until pink. Remove from pan, add flour and brown lightly, add chopped seasoning and saute. Add tomato sauce, water, bay leaf, sugar, garlic salt &pepper.
Stir well and simmer in covered pan for 20 min.stirring occasionally. Add shrimp and cook until tender, add parsley just before serving. Can be made several hours early and reheated. Serve over hot rice.
Green salad, hot crusty french bread and glass of wine is all you need to go with this. Enjoy !
4 T. fat
1/2 cup flour
1(14oz.) can of tomato sauce
3/4 cup chopped onion
1/2 cup chopped bell pepper
1/2 cup chopped celery
1 clove garlic minced
1/2 t. thyme
1 bay leaf
2 T. chopped parsley
2 t. sugar
1 & 1/2 cups hot water
salt and pepper to taste
Saute shrimp in fat in lg. skillet for 5 min or until pink. Remove from pan, add flour and brown lightly, add chopped seasoning and saute. Add tomato sauce, water, bay leaf, sugar, garlic salt &pepper.
Stir well and simmer in covered pan for 20 min.stirring occasionally. Add shrimp and cook until tender, add parsley just before serving. Can be made several hours early and reheated. Serve over hot rice.
Green salad, hot crusty french bread and glass of wine is all you need to go with this. Enjoy !
Posted on 11/4/11 at 8:34 pm to PitaLsu
Thanks for the recipe's! They all sound so good I think I will do a combination of all of them 
Posted on 11/4/11 at 10:47 pm to jeffb
at the risk of ridicule, whats the difference between a sauce piquant and a creole? The recipes look very similar.
Posted on 11/4/11 at 11:56 pm to LoneStarTiger
I often wondered this, too, but the only conclusion I can find is that the piquant has more peppers in it - I'm assuming the anaheim and poblano peppers, but probably not jalopenos or serranos, but they COULD probably be used...
And the piquant with the extra spice is maybe best suited for the wild game meats from the swamps? Just a though...
And the piquant with the extra spice is maybe best suited for the wild game meats from the swamps? Just a though...
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