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 Tbsp
- butter
- 1/2
- yellow onions, chopped
- 1 tsp
- garlic, minced
- 1 stalk(s)
- celery
- 1
- red bell pepper, coarsly chopped
- 1 Tbsp
- cajun seasoning
- 1 lb
- uncooked shrimp, chopped
- 2
- roma tomatoes, chopped
- 1 c
- shrimp stock
- 2
- bay leaves
- 2
- green onion
- 1
- prepared recipe of creole rice
Step-By-Step
1In large, heavy pan melt butter. Sautee onion and garlic until tender. Add celery and bell pepper and cook until softened.
2Add 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.
3Add 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.
4Serve over hot creole rice.
