Sunday, February 14, 2021

NEW ORLEANS-STYLE SHRIMP CREOLE

Shrimp Creole is a traditional recipe from New Orleans. The origin of Creole is a combination of French, Spanish, and Italian heritage. Creole cooking does not use a dark roux as Cajun cooking does, but they both start with the Holy Trinity (onion, bell pepper, and celery). Serve this with crusty French bread, hot sauce, and a green salad.


1 ½ lbs medium shrimp
1 T avocado oil 
2 T unsalted butter
1 medium yellow onion, diced
1 green bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
1 T Creole Seasoning (recipe below)
Pinch of cayenne pepper (optional)
1 8-oz bottle clam nectar or broth or 1 cup water
2 (14 ½ oz) can diced tomatoes
2 T tomato paste
2 t Worcestershire sauce
1 bay leaf
2 T finely chopped parsley
Salt and freshly ground black pepper

Diced scallions, for garnish

Hot sauce, for serving (optional)
Cooked white rice

Peel and clean your shrimp and place in a bowl and refrigerate.
In a large cast-iron skillet over medium heat, add the oil and butter.
Add the diced onion, bell pepper, and celery. 
Sauté for 10 minutes.
Add the garlic and sauté another minute.
Add the Creole Seasoning, cayenne pepper, clam nectar or water, tomatoes, tomato paste, Worcestershire, bay leaf, and chopped parsley. 
Season to taste with salt and pepper.
Cover and simmer 30 minutes.

Stir the shrimp into the sauce and cook uncovered for another 3 minutes.

Turn off heat, remove the bay leaf, stir in parsley, cover and let sit a few minutes.

To serve, use a coffee cup and place a mound of cooked rice in center of each bowl.

Spoon sauce with shrimp around the rice and sprinkle with diced scallions and bacon bits. 

Creole Seasoning

3 T paprika
2 T sea salt
2 T garlic powder
2 T cayenne pepper
2 T onion powder
2 T dried thyme
1 T dried oregano
1 T dried basil
2 T ground black pepper
1 T ground white pepper

Pour above ingredients in a jar fitted with a lid. 

Shake well and store in a cool dark place for up to one year.

Stir the shrimp into the sauce and cook for another 5 minutes.
Turn off heat, remove the bay leaf, stir in parsley, cover and let sit a few minutes.

Spoon sauce with shrimp over rice and sprinkle with diced scallions. 

Serves 4

No comments:

Post a Comment