Monday, February 21, 2011


I will start this one off by saying Yes there are lots of ingredients and it takes a little time...but when you have a nice weekend day with no plans this is really a great dish to make. I made it last week and just loved it.
I start with peeling and deveining the shrimp and using the shells to make a shrimp stock. If you want to avoid that step any boxed seafood stock will do...but the aroma of the shells in the broth was truly amazing. I will add the stock recipe at the end of this blog.
2 lbs raw peeled and deveined shrimp
2 tbl unsalted butter
1 tbl canola oil
1 large sweet onion finely chopped
2 celery stalks finely chopped
1 small green pepper finely chopped
1 tbl creole seasoning (I use Emeril's Essence, more for extra spice)
2 tbl tomato paste
2-1/2 cups diced San Marzano tomatoes
1/2 cup dry white wine
2 cups shrimp stock
2 tbl garlic, minced
2 bay leaves
salt to taste
1 tsp black pepper
1 tsp white pepper
1 tbl fresh thyme
1 tbl Worcestershire
For more spice, 2 tbl Tabasco and cayenne to taste
Creole rice (make ahead)
Creole rice:
Make basmati rice according to package direction but add 2 bay leaves and 1 tbl salt to the water. Take out bay leaves when done and place the pan with rice in a 400 degree oven with the butter on top for 15 minutes. This helps dry out the rice a bit. Set aside.
Melt butter with oil in a saute pan. When butter froths add 1/2 of the onion. Cook until light golden brown. Add remaining onion, celery, green pepper and reduce heat to medium. Add 1 tbl Creole seasoning and pinch of salt. Sweat all vegetables until soft.
Add tomato paste and mix well to incorporate with vegetables. Add tomatoes and stir until they start to break down. Add wine and turn to high until alcohol burns off. Add the stock, Worcestershire, garlic, bay leaves, black and white pepper, thyme (add any Tabasco or cayenne or more creole seasoning if you like). Boil then reduce heat and simmer about 30-45 minutes. Season with salt to taste.
Season raw shrimp with salt and a pinch of cayenne. Bring sauce to a boil again and add shrimp. Immediately reduce heat. Let sauce simmer until shrimp are cooked but not overdone.
Remove from heat and serve with rice.
Shrimp Stock:
Shells of 2 lbs shrimp
1/2 cup chopped onion
1/4 cup chopped celery
2 garlic cloves chopped
1 lemon sliced
2 bay leaves
3 sprigs of fresh thyme
1 tsp black peppercorns.
Place all ingredients in a big stock pot and cover with cold water. Bring to a quick boil and reduce the heat to simmer. Simmer 45-60 minutes. Strain through a fine mesh. Stock freeezes very well.
May seem like lots of work...but is very very worth the effort.

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