Shrimp Creole

It’s Fat Tuesday!! Oh no, it’s fat tuesday and you didn’t plan ahead.

Don’t worry. Take deep breaths.

You can have this awesome sauce on the table in 90 minutes, chopping time included. The labor intensive part is stirring to make the roux. You probably could skip making the roux if you were feeling lazy and it would still be delicious.

Rice is the traditional accompaniment, but being carb conscious, I went for cauliflower rice. Farro is also surprisingly delicious

Serve with some hot sauce

Serves 4. For more, add more shrimp.

Mise en Place
1 dried bay leaf 1 bunch scallions, sliced thin
1/2 tsp dried thyme 6 cloves garlic, minced
1/2 tsp black pepper 2 ribs celery, diced
1 tsp kosher salt 1 large green pepper, diced
1/2 tsp cayenne pepper 1 medium onion, diced
1 tsp garlic powder STAPLES
1 tsp onion powder 1/4 cup butter
1 tbs chili powder 1 28 oz can diced tomatos
1 tbs smoked paprika 1/3 cup ap flour
1/2 tsp dried oregano 1 tsp sugar
1 1/2 lb jumbo shrimp

1 dutch oven
1 small pot

Step Action
1 peel and deveine the shrimp, depositing the shells into the small pot
2 cover the shells with water by a couple inches and bring to a simmer
3 combine paprika, chili powder, onion powder, garlic powder, cayenne pepper, kosher salt, black pepper
4 toss shrimp with 2 tsp of spice mixture. set aside
5 melt butter in dutch oven over medium low heat
6 whisk in flour
7 stir and stir and stir and ….
8 …. till your roux is ready. You can go dark or you can go kahki color. The choice is yours.
9 add the trinity (onion, celery, pepper), bump heat to medium and cook till softened. 8-10 minutes
10 add garlic, cook 2 minutes
11 strain out shells from shrimp stock.
12 add 1 cup shrimp stock to veggies
13 add tomatoes, sugar, thyme, oregano, basil, bay, 1 tsp spice mixture, 2 tsp kosher salt, 1/2 tsp black pepper, and bay leaves
14 bring to a simmer
15 stir, cover, cook 10 minutes stirring every couple of minutes
16 Uncover, and look at your stew. If it is too thick add more shrimp stock
17 Add shrimp, cook 5 minutes
18 Taste and adjust seasoning
19 Turn off heat, let rest 5 minutes
20 Serve over rice or farro or cauliflower rice or …
21 Don’t forget to top with scallions
22 Eat!

If you skip the roux, thicken with 2 tbs of ap flour.

Categories: Mains

Tagged as: , ,

1 reply »

Leave a Reply