Shrimp Creole

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wd
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Shrimp Creole

Post by wd » July 17th, 2010, 12:12 am

to serve 6
12 medium-sized firm ripe tomatoes
or 4 cups coarsely chopped drained canned tomatoes
3 pounds uncooked medium-sized shrimp (about 20 to 24 to the pound)
1/2 cup vegetable oil
1 cup coarsely chopped green peppers
2 cups coarsley chopped onions
1 cup coaresely chopped celery
2 teaspoons finely chopped garlic
1 cup water
2 medium-sized bay leaves
1 tablespoon paprika
1/2 teaspoon ground hot red pepper (cayenne)
1 tablespoon salt
2 tablespoons cornstarch mixed with 1/4 cup cold water
6 to 8 cups freshly cooked long-grain white rice

If you are using fresh tomatoes, drop them 3 or 4 at a time into a pan of boiling water and remove them after 15 seconds.
Run cold water over them and peel them with a small sharp knife. Cut out the stems then slice the tomatoes in half crosswise, and squeezed the halves gently to remove the seeds and juice.
Chop the tomatoes coarsely. (Canned tomatoes need to be drained and then chopped)

Shell the shrimp. Devein them by making a shallow incision down the back with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife.
Wash the shrimp in a colander set under cold running waterand spread them on paper towels to drain.

In heavy 4 to 5 quart casserole, heat the oil over moderate heat until a light haze forms above it.
Add the onions, green peppers, celery and garlic and, stir frequently, cook for about 5 minutes, or until the vegies are soft and translucent but NOT brown.

Stir in the tomatoes, water, bay leaves, paprika, red pepper and salt, and bring to a boil over hight.heat.
Reduce the heat to low, cover the casserole partially and , stir occasionally, simmer the mix for 20 to 25 minutes, or until it is thinck enough to hold its shape almost solidly ina a spoon.
Stir in the shrimp and continuer simmer, partially covered, for about 5 minutes longer, or until they are pink and firm to touch.

Stir the cornstarch and water mix once or twice to recombine it, and pour into casserole. Stir over LOW heat for 2 or 3 Minutes, until sauce thickens slightly.

remove bay leaves ...then taste sauce for seasoning

Serve the Creole at one directly accompanied by the rice.... i like to mound the rice and ladle the shrimp around it :)

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proteus459
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Re: Shrimp Creole

Post by proteus459 » July 18th, 2010, 6:21 pm

Quite an intriguing recipe to be sure.

As I have a taste for the spicy southern American-Cajun cuisine, I believe I will have to give this a go this week. But I will need to make a few alterations:
  • halve the recipe or I'll be eating it until next St. Swithin's Day
  • substitute Spanish smoked paprika for a portion of the called-for sweet paprika
  • substitute Thai chili paste for the dried hot pepper flakes
  • substitute arrowroot for corn starch as the thickener
I am quite looking forward to this experiment!

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Re: Shrimp Creole

Post by wd » July 18th, 2010, 6:32 pm

it's very good those are the basics you can always heat it up and adjust :)
i always start with the basics then taste and adjust from there
if you like your adjustments ....note back the amounts you decided to use

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Re: Shrimp Creole

Post by proteus459 » July 23rd, 2010, 10:05 pm

Had a few friends by this evening to try our hand at the shrimp Creole. Among them was a dear lady named Hazel Holloway who lived much of her life in Shreveport, Louisiana and who has a knack for making magic from pots and pans. The Creole was a great success, no small thanks to Hazel. Here is the recipe we used:
SHRIMP CREOLE (feeds 6-8)
************************
4+ cups fresh Italian plum tomatoes, peeled and chopped
1/2 can tomato paste
3+ pounds medium shrimp (31-40 ct.) deveined and washed
1/2 cup canola oil
1 cup chopped green bell pepper
2 cups chopped Vadalia onions
1 cup chopped sweet celery
1 1/2 tsp minced Mexican garlic (or to taste) 3 cloves
3/4 cup chicken STOCK (not broth!)
1/4 cup dry red wine, Shiraz preferred (replace with stock if desired)
2 bay leaves
2 tsp Rogan Josh seasoning
1/2 tsp smoked Spanish paprika
1/2 tsp Thai garlic-chili paste (or to taste)
2 tsp dried Italian Herb blend, crushed
1/4 tsp freshly ground white pepper
1/2 tsp salt (or to taste)
2 Tbsp arrowroot in 1/4 cup cold water (optional)
8 cups steamed rice
*****
In a heavy pot, heat the oil over medium heat until it ripples. Add onion, peppers and celery and saute the vegetables, stirring continuously, until soft. Add garlic and continue until the garlic is golden and the vegetables translucent.

Add the tomatoes, stock, wine (if used), bay leaves, Rogan Josh, paprika and herbs and bring to a bubble. Reduce the heat and simmer covered for at least an hour.

Add the shrimp and salt and continue to simmer partially covered until the shrimp are cooked.

Add the thickener if needed.

Serve with rice.
Next week we intend to try the original version and do a comparison.

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Re: Shrimp Creole

Post by wd » July 23rd, 2010, 10:09 pm

will try it
the orig one was made from when i helped with the Time/Life stuff in NYC and the orig was based on the photo shoot i assisted on

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Re: Shrimp Creole

Post by proteus459 » July 25th, 2010, 9:24 pm

The lass and I finished what was left of the creole for sour supper this evening and with all respect due to dear Hazel, we both felt that it needed more... well... presence. So we added some smoked HOT Spanish paprika and some garlic Tabasco to it and decided that the tomato paste made the dish too sweet.

Our plan for the next batch is to double the amount of paprika in the recipe and use half sweet smokes and half hot smoked Spanish and double the amount of Thai garlic-chili paste as well. We also decided to add more onions and more celery but will wing it as to the exact increases when the time comes.

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Re: Shrimp Creole

Post by Irabbit » July 25th, 2010, 9:33 pm

Italian? Mexican? where's the Andouille sausage? :D

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Re: Shrimp Creole

Post by wd » July 25th, 2010, 9:34 pm

OK my recomendation do the orig forumula and before eating consume 1 bottle of tabasco one bottle of paprika and two raw chili peppers
then eat
and at this point do u even taste tomato or shrimp LOL

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Re: Shrimp Creole

Post by proteus459 » July 26th, 2010, 5:53 am

Irabbit wrote:Italian? Mexican? where's the Andouille sausage? :D
Andouille is reserved for the Jambalya, donchaknow? :roll:

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Re: Shrimp Creole

Post by proteus459 » July 26th, 2010, 6:01 am

...a bottle of Tabasco and 2 raw chilies... bird's eye chilies, I assume?

When I was first posted to America, some colleagues suggested that I could replicate most American fast food by buying a block of lard and a box of salt and, when hungry, I could salt the lard and take a bite.

That reminds me... have you seen the advert for the new sandwich being sold by one American franchise? A beef patties with melted cheese between 2 toasted cheese sandwiches! Now, what kind of sandwich is that... no bacon?

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