Food & Drink

RECIPE OF THE MONTH – SHRIMP CREOLE

by Chef Dief

You will not find too many folks cooking this dish unless you are visiting South Louisiana. I do recommend, when cooking Shrimp Creole, you use Gulf Shrimp, 16-20 per pound. Yes, I said Shrimp! Louisiana Standout! Big Gulf Shrimp! You’re best to find them somewhere FRESH with heads on for the delicious Fish Stock you are about to make. This recipe requires a Roux, Fish Stock, Tomato Sauce and a little Louisiana Love! The Fish Stock is worth it, this will enhance the flavor in a magnanimous way! The Shrimp Creole with a tomato base sauce, served over rice is so nice. Good friends, Good food and a Good time! Bon appetite’
Chef Dief

3 lbs. peeled and deveined shrimp
(save shells and heads and set aside for stock)

Fish Stock:
Large Pot
1 onion – diced
1 diced celery stalk
1 carrot
4 cloves garlic
Sprig of parsley
Bay leaf
Pepper
Slices of 1 lemon
2 quarts of water
1/2 bottle of White Wine – Chardonnay or dry wine
Shrimp Shells and heads

Combine everything and bring to a rapid boil; reduce to a simmer and cook for about an hour or until it has reduced to a quart. While cooking the Stock, remove the foam and debris that rises to the top. Add water, if necessary. Strain with a fine strainer and continue the simmer until you have one quart of Fish Stock. Put aside.

Shrimp Creole

1 cup flour
1 cup vegetable oil
1 cup each – chopped onions, bell pepper and celery
6 Cloves of garlic, chopped
1 1/2 cups of tomato sauce
1 cup diced tomatoes
One bunch green onions, chopped
1/2 bunch chopped parsley
Salt and pepper
Hot sauce – optional

If you can not do the stock above, you can make a quick Stock by using the Shrimp shells, onion, carrot, celery and lemon juice. Make the roux first. In a heavy bottom 2 gallon sauce pan, heat oil over medium heat, add flour and stir with a whisk until it is a light brown color. Add onion, celery, bell pepper and garlic to roux and cook for five minutes. Add all the tomatoes and stir together. This next move will get the sauce to the right consistency. Take your Fish Stock and slowly add until the consistency is the way you like it. The consistency should look like a nice gravy, not too thick and not too thin. Cook for another 15 minutes and remember to stir a few times. Add the remaining ingredients – the Shrimp, the parsley and the green onions. Cook for five minutes, salt and pepper and serve hot, over rice with your favorite veggies.

YUMMMM-EEEEE

Southern Heritage 728×90 to separate them
Red River Marine – 728×90
Medi weightloss banner
LA Eye – banner ad
318 Central April Banner
Cunningham Copiers
Duncans banner
LA Eye – Cataract – banner
Bayou Bug top banner
Southern Heritage Bank 728×90