Shrimp Creole
Recipe: #20575
August 12, 2015
Categories: Shrimp, Creole, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Wine, Spices, Spicy, more
"We enjoyed this a lot served over rice. I do think there can be shortcuts to making the broth though, but it was good making the broth from shrimp shells. Recipe source: local newspaper"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (865.3 g)
- Calories 333.7
- Total Fat - 9.6 g
- Saturated Fat - 1.3 g
- Cholesterol - 285.6 mg
- Sodium - 2667.3 mg
- Total Carbohydrate - 28 g
- Dietary Fiber - 4.8 g
- Sugars - 11.8 g
- Protein - 34.3 g
- Calcium - 217.6 mg
- Iron - 4.5 mg
- Vitamin C - 51.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
To make the stock heat the canola oil in a large pot over medium heat and add the shrimp shells; stir to coat; reduce heat to medium low and cook for 5 minutes or until shells turn orange.
Step 2
Stir in next 5 ingredients (- water); increase heat to medium high and bring to a boil and then turn down to medium and cook for 30 -60 minutes or until liquid had reduced to 4 cups; strain and discard solids. You only need 2 cups so you can use the other for another use --- a friend of mine always keeps stock in the freezer for whenever she needs it. I also made this early in the day and saved it until I was ready to proceed.
Step 3
To make the creole:heat the olive oil in the same pan (which is now empty) over medium heat. Add the deveined shrimp and cook for 5-10 minutes or until shrimp turns pink. Transfer to a bowl.
Step 4
Stir in the onion and cook stirring for 5 minutes and then add the green pepper and garlic and cook for another few minutes. Add the rest of the ingredients plus 2 cups of the shrimp stock. Cook for 25 minutes; stirring occasionally until sauce has thickened.
Step 5
Stir in the shrimp and cook for another 10 minutes over medium low. Discard bay leaves.
Step 6
Serve over rice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, look for those with a bright color and a mild smell.
- If you cannot find tomato puree, you can substitute with one can of chopped tomatoes and one can of tomato sauce.
- Substitute the canola oil for coconut oil - Coconut oil has a higher smoke point than canola, meaning it can be heated to a higher temperature before burning. This makes it a great choice for sautéing and frying, which is what is needed for this recipe.
- Substitute the wine for apple cider vinegar - Apple cider vinegar adds a nice acidity to the dish, which can help to balance out the flavors of the other ingredients. It is also a great substitute for wine, as it is much less expensive and can be used in a variety of dishes.
Vegetarian Shrimp Creole Replace the shrimp with 2 cups of cooked chickpeas and 3 cups of vegetable broth instead of the shrimp stock. Add 1 teaspoon of smoked paprika to the vegetables when cooking. Cook for 25 minutes, stirring occasionally, until the sauce has thickened. Serve over cooked quinoa.
Coconut Rice - Coconut rice is a perfect accompaniment to the Shrimp Creole, adding a fragrant sweetness and a creamy texture to the dish. It's a great way to balance out the spice of the Creole and make it even more enjoyable.
Cajun Cornbread: Cajun Cornbread is the perfect accompaniment to the Shrimp Creole, adding a hint of sweetness and a crunchy texture to the dish. The cornbread helps to absorb the flavors of the Creole and provides a delicious contrast to the creamy coconut rice.
FAQ
Q: How do I make the shrimp stock?
A: Heat the oil in a large pot over medium heat and add the shrimp shells. Stir to coat and reduce heat to medium low. Cook for 5 minutes or until shells turn orange. Add the next 5 ingredients and increase heat to medium high. Bring to a boil and then reduce to medium and cook for 30-60 minutes or until liquid has reduced to 4 cups. Strain and discard solids. You only need 2 cups for the recipe.
Q: What is the best way to cook shrimp?
A: The best way to cook shrimp is to quickly sauté them in a hot pan with a little oil, butter, or other fat. Cook them until they turn pink and are just cooked through. If they are cooked for too long, they will become tough and rubbery.
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Fun facts:
The origin of Shrimp Creole can be traced back to the French-Creole cuisine of Louisiana. It was popularized by the legendary chef, Paul Prudhomme, who was known for his innovative Creole dishes.
The famous American actor, Paul Newman, was a big fan of Shrimp Creole. He was known to make it for his family and friends, and even had it served at his own wedding reception.