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SHRIMP CREOLE

20 Sep

  Okay,   So this is the real deal from nolans ( New Orleans )  . It’s alittle messin around but it is well worth it.    Now that fall is here  and you’re kinda hangin around the house any way this will make a fine supper

. 2 lbs.  fresh shrimp   –  peeled and deveined

2 TBSP butter

1 TBSP olive oil

1 LRG Onion – minced

2 ribs celery / with leaves  – minced

1 green pepper – minced

2 TBSP Creole seasoning  

2 TBSP  (heaping ) tomato paste

1  28 oz whole tomatoes ( I use Hunts

) 1/2 cup dry white wine ( if you can’t drink it….. DON’T COOK WITH IT !!!)

2 cups seafood stock   Kitchen Basics Seafood Stock 12x 32OZ

5 clove garlic – minced

3 bay leaves

Cayenne pepper

1 1/2  TBSP fresh ground pepper

1 TBSP thyme

2 TBSP hot sauce

! TBSP Worcestershire Sauce

3 green onions chopped

handful flat parsley chopped

ANd you’re gonna have to make this  CREOLE BOILED RICE Because it is ssoooooo good . It will make you think you all down IN Nolans  I GARRROON TEEEEE !!!!

RICE :

1 qt water

r 1 cup basmati rice

3 bay leaves

1 TBSP  kosher salt

1 TBSP butter

MELT THE BUTTER IN A LARGE SAUCE PAN WITH OIL OVER HIGH HEAT WHEN THE BUTTER STARTS TO FOAM  ,    ADD  1/2 THE ONIONS.

COOK    STIRRING UNTIL ONIONS ARE GOLDEN BROWN

ADD  THE REST OF THE ONIONS,  BELL  PEPPER,  CELERY   AND TURN HEAT DOWN TO MEDIUM AND ADD    1  TBSP CREOLE SEASONING AND A GOOD PINCH OF SALT

SWEAT  UNTIL   VEGETABLES  ARE SOFT.

ADD TOMATO  PASTE, MIX WELL AND KEEP STIRRING UNTIL PASTE STARTS TO TURN BROWN – DO NOT LET THIS BURN  ( SO THAT MEANS YOU HAVE TO KEEP YOUR BEER CLOSE AT HAND )

ADD  TOMATOES AND ALITTLE MORE SALT

WHEN TOMATOES START TO BREAK DOWN ( USE YOUR SPOON OR A SPATULA ) ADD WINE ,  SEAFOOD STOCK  1TBS OF THE CREOLE SEASONING, GARLIC  BAY LEAVES,  BLACK PEPPER A A GOOD HIT OF CAYENNE PEPPER AND THYME BRING TO A BOIL AND THEN REDUCE TO A SIMMER FOR  45  MIN

. MIX 1 TBSP CORN STARCH TO 2 TBSP WARM WATER AND ADD THIS TO STOCK TO THICKEN IT BRING TO A BOIL

REDUCE TO SIMMER ADD HOT SAUCE , WORCESTERSHIRE AND ALITTLE MORE SALT

____ MAKE THE RICE ——-

SEASON SHRIMP WITH 1 TBSP KOSHER SALT AND A LITTLE CAYENNE ADD SHRIMP TO STOCK AND SIMMER UNTIL DONE SHRIMP WILL BE DONE WHEN THEY  TURN PINKISH AND BE OPAQUE

SERVE WITH RICE.

GARNISH WITH GREEN ONION AND PARSLEY

CREOLE BOILED RICE

OKAY SO WHAT YOU WANT TO DO HERE IS TO THINK PASTA  —  AL DENTE — YES THIS IS A NEW WAY TO MAKE RICE FOR MOST OF US BUT IT TURNS OUT REALLY NICE

BRING WATER AND BAY LEAVES TO A BOIL

ADD SALT ADD RICE AND GIVE IT A GOOD STIR DO NOT STIR AGAIN !!!!!!!!!!!!!!!!!!!!!!!!!!!!

WHEN IT COMES BACK TO A BOIL PARTIALLY COVER IT COOK FOR    11   MIN. TASTE IT – THINK PASTA  ———— AL DENTE – SHOULD BE TENDER BUT NO CRUNCH DRAIN IT IN A STRAINER OR COLANDER AND REMOVE BAY LEAVES

EAT AND ENJOY !

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