The recipe that I will be sharing today is a shrimp Creole recipe. I made this recipe for my mom and my niece when they came into town. They both live in Alabama which is, as you may know, also known for shrimp. Well if you go down to the bottom part near Mobile and of course shrimp is very popular here in New Orleans so I decided to make them a nice little shrimp recipe.
Its summertime, shrimp is in season here and this recipe is refreshing and light. The only thing I did different for this shrimp Creole recipe is instead of plating it on a bed of hot white rice, I plated the shrimp on top of some pasta. Pasta is not the usual starch that I make at, I rely heavily on rice all year long. The pasta was not plain. I made an Italian type of pasta with a butter and Parmesan sauce. I tossed the pasta in the sauce and that was our base.
Being located right off the gulf I was able to use fresh shrimp. After peeling the shrimp, I used the shells to make a shrimp stock for this recipe. If you’re not able to get a hold of fresh shrimp, or if you are making this recipe when fresh shrimp are not necessarily in season, or even if they are at a price point where you are unable to buy them at the moment, then you can use frozen shrimp.
The downside for using the frozen shrimp that is already peeled for you is that you won’t be able to get that flavor boost of using the shells to make a broth. The upside is you won’t have to peel the shrimp and can save a little time to do something else.
This recipe cooks down tomato and also cooks down onion and bell pepper. These are some of the vegetables that are used if you’re making any type of red gravy or any type of tomato sauce. These key ingredients are the soul for this recipe. I ended up using some canned tomatoes and there is nothing wrong with using canned tomatoes at all in my humble opinion.
I would rather use canned tomatoes instead of not making a wonderful meal due to not having access to fresh tomatoes. The type of canned tomatoes I like to use are whole tomatoes for stews and diced tomatoes for cream based sauces. The main reason I like to use the whole tomato for a stew is the fact that stews cook for a longer period of time then cream sauces, and if you used diced tomatoes by the time the dish is finished you won’t have as much tomatoes left.
After cooking down the tomato or “creole” sauce, the shrimp are tossed in and allowed to cook with the sauce. Once the shrimp are finished cooking the dish is complete. The shrimp losing their raw brown color and taking on a rosy pink color is the best tale sign that your dish is complete. The next step is to plate the shrimp on a bed of pasta or rice then top with the remaining tomato gravy. Enjoy.
Melt down the butter in a deep pot on medium high heat. Next, stir in the flour and continue stirring until a golden brown roux is formed.
Stir in vegetables and thoroughly combine them with the roux mixture. Allow the vegetables to cook down until slightly tender for atleast 5 minutes. Next, pour in the shrimp stock and diced tomatoes. Bring to a boil then simmer for 30 minutes.
Turn heat back up and add in shrimp and cook for 10 minutes. Shrimp will be finished once they turn a rosy pink color.
- 2 Pounds Shrimp
- 4 Tbsp Butter
- 2 Tbsp Flour
- 2 Cups Shrimp Stock (other stocks can be used as alternative)
- 1 Onion
- 1 Bell Pepper
- 3 Stalks Celery
- 1 can Diced Tomato
- 1 Garlic Clove
- 2 Tbsp Parsley
- 1 Sprig of Thyme (1 tsp dried)
- A Dash of Cayenne
- Salt and Pepper to Taste
- Peel and Remove shells from 2 pounds of Large shrimp. Reserve the shrimp shells for a shrimp stock. In a medium sauce pan, add the shrimp shells and cover with 2-3 cups water. Season the shrimp stock lightly with salt. Bring the stock to a boil and cook for 15 minutes. Strain shells through a small colander to make sure it catches all of the small pieces. Measure out 2 cups of the broth and set aside. Prepare onion, bell pepper, celery, and parsley by chopping them into small pieces. Set aside vegetables.
- Melt down the butter in a deep pot on medium high heat. Next, stir in the flour and continue stirring until a golden brown roux is formed.
- Stir in vegetables and thoroughly combine them with the roux mixture. Allow the vegetables to cook down until slightly tender for atleast 5 minutes. Pour in stock and diced tomatoes, bring to a boil then simmer for 30 minutes.
- Turn heat back up and add in shrimp and cook for 10 minutes. Shrimp will be finished once they turn a rosy pink color.