Shrimp Creole
By
Kathryn Mason
@Kathryn_Mason
9
For large family, double this recipe!
Make shrimp stock and rice ahead of time. Actual recipe cooks fast!
Shrimp Stock:
shrimp casings and tails from 1 lb uncooked shrimp
half a small (or 1/4 large) yellow onion, minced
half a stalk of celery, minced
1/2 Tbsp lemon juice
a few bay leaves
ground black pepper
pinch of kosher salt
Cover with water and bring almost to a boil and simmer for about half an hour.
For creole rice, cook 1 1/2 c. long grain brown or white rice (according to package) with 2 bay leaves, 1 Tbsp (or less to taste) kosher salt and 1-2 Tbsp butter.
Make shrimp stock and rice ahead of time. Actual recipe cooks fast!
Shrimp Stock:
shrimp casings and tails from 1 lb uncooked shrimp
half a small (or 1/4 large) yellow onion, minced
half a stalk of celery, minced
1/2 Tbsp lemon juice
a few bay leaves
ground black pepper
pinch of kosher salt
Cover with water and bring almost to a boil and simmer for about half an hour.
For creole rice, cook 1 1/2 c. long grain brown or white rice (according to package) with 2 bay leaves, 1 Tbsp (or less to taste) kosher salt and 1-2 Tbsp butter.
Ingredients
-
1 Tbspbutter
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1/2yellow onions, chopped
-
1 tspgarlic, minced
-
1 stalk(s)celery
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1red bell pepper, coarsly chopped
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1 Tbspcajun seasoning
-
1 lbuncooked shrimp, chopped
-
2roma tomatoes, chopped
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1 cshrimp stock
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2bay leaves
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2green onion
-
1prepared recipe of creole rice
How to Make Shrimp Creole
- In large, heavy pan melt butter. Sautee onion and garlic until tender. Add celery and bell pepper and cook until softened.
- Add tomato paste and cajun seasoning and cook until paste has browned somewhat. Add in romas and shrimp and cook briefy, until shrimp just turns white.
- Add in shrimp stock, bay leaves and green onion. Simmer about 10 minutes, long enough for the bay leaf to do it's work and soften the shrimp.
- Serve over hot creole rice.
