AHHHH, Shrimp Creole! This is what we had for dinner tonight. For YEARS we have used Justin Wilson's recipe but decided to try Emeril Lagasse's version. I have to say we both liked it better! So, I do recommend this recipe.We serve it over rice, white or brown, whatever your preference.
1 stick of butter
2 cups chopped onions
1 cup chopped green bell peppers
1 cup chopped celery
salt and cayenne
2 bay leaves
2 pounds peeled, seeded and chopped tomatoes (or you can use canned)
1 Tbls. chopped garlic
dash of worchestershire
dash of hot sauce
2 Tbls. all-purpose flour
1 cup water
2 1/2 pounds of large shrimp, peeled, tail off and deveined (we used LARGE, frozen shrimp and they were GREAT
1/2 cup chopped green onions
2 Tbls. chopped parsley
4 cups cooked long grain rice
In large sauce pan, over medium heat, melt the butter. Add the onions, peppers, and celery to the pan. Season the vegs. with salt and cayenne.Saute the vegs. until they are wilted, about 6-8 mins. Stir in the bay leaves, tomatoes and garlic. Season with salt and cayenne. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add some water. Season the mixture with the worchestershire and hot sauce. Whisk the flour and water together. Add the flour mixture to the tomato mixture and continue to cook for 4 to 6 minutes. Season the shrimp with the Essence. Add the shrimp to the mixture and continue to cook for about 4-6 minutes or until the shrimp turn pink and curl up. Stir in the green onions and parsley.
Check the seasoning and add more salt and cayenne if needed. Serve the creole over rice. ENJOY!!!!!!!!!!!!
If you are a fan of slightly spicy shrimp this dish is for YOU!!!! I am linking to On the Menu Monday at http://www.stonegable.blogspot.com/. There will be LOTS of recipes and inspiration, so head on over!!!!! XO, Pinky