Posted on Apr 1, 2023 in
thekitchenman's tested recipes |
Comments Off on K-Paul’s Shrimp Creole. 1
K-Paul’s Shrimp Creole. 1
When you have friends coming for dinner, it’s a nice change to make a recipe that is actually simple to do and can be done with very little prep and cooking time. Your guests mouth’s will water when they start to smell the aromas coming from the kitchen.
Ingredients
1 ½ pounds medium shrimp peeled and deveined
1 tablespoon Louisiana Cajun seasoning
1 tablespoon clarified butter oil
⅓ cup churned unsalted clarified full fat butter
⅓ cup all purpose flour
1 cooking onion chopped
½ bell pepper chopped
2 ribs celery chopped
¼ teaspoon thyme
4 cloves russian garlic minced
3 cups shrimp stock made with the peels or chicken broth
2 cups fresh tomatoes, diced
3 tablespoons Worcestershire sauce
2 bay leaves
sea salt & ground pepper to taste
¼ cup chopped green onion
¼ cup chopped parsley
1 oz vermouth
½ lemon juiced
Instructions
Toss shrimp with Cajun seasoning. Heat butter oil over medium-high heat and add shrimp. Cook until shrimp just begins to turn pink, about 2 minutes. Remove from pan and set aside.
Melt butter over medium heat. Stir in flour and cook until the flour becomes the color of peanut butter, about 6-8 minutes.
Add onions, bell pepper, celery, thyme and garlic and cook until slightly softened. Stir in the broth/stock a bit at a time until smooth.
Add tomatoes, Worcestershire and bay leaves and return to a boil. Reduce heat to low and simmer uncovered about 20 minutes. Add salt & pepper to taste.
Stir in the green onions, parsley, vermouth, lemon juice and shrimp with any juices. Cook just until shrimp is heated through, do not overcook.
Serve over rice.
Notes
Do not overcook shrimp, cook just until pink on each side.
The shrimp will finish cooking through when reheating.
Seafood Creole. 2
Ingredients needed;
24 medium shrimp, peeled, deveined and chopped
1 lobster tail cut up or 12 crayfish
1-2 tablespoon Creole seasoning, recipe follows
2 tablespoons olive oil
1/4 cup chopped onion
1/2 cup chopped green bell pepper
1.5 cups fresh okra chopped
1/4 cup chopped celery
2 tablespoons chopped garlic
1/2 cup chopped tomatoes
3 bay leaves
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce
3/4 cup Spanish rice
3 cups chicken stock
5 ounces Andouille skinless sausage meat, sliced
Salt and pepper
How too;
In a bowl combine seafood, chicken and Creole seasoning, and work in seasoning well.
In a large saucepan/wok heat oil over high heat with onion, pepper and celery, 3 minutes.
Add garlic, tomatoes, bay leaves, Worcestershire and hot sauces.
Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes.
When rice is just tender add shrimp and chicken mixture and sausage.
Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and more Creole seasoning.
Creole Seasoning (also referred to as Bayou Blast):
In a lidded glass jar add these ingredients and shake well.
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Set the table and serve up family style!
Enjoy.
thekitchenman.ca
Creole Seasoning (also referred to as Bayou Blast):