Ah, shrimp creole—just the thought brings a rush of nostalgia, like flipping through an old photo album filled with vibrant, spicy memories. Imagine (if you will) a symphony of plump shrimp bathed in a luscious, tangy sauce that dances on your taste buds. It’s the kind of dish that pulls you into its aromatic embrace, perfect for impressing dinner guests or simply indulging yourself on a quiet night.
Steps
- Melt butter in a large skillet over medium heat, and sauté onions, celery, bell pepper, and garlic until they are lightly browned.
- In a separate bowl, mix thyme, salt, black pepper, cayenne pepper, and flour. Add this mixture to the sautéed vegetables and cook for about 2 minutes.
- If using, deglaze the skillet with wine, then add chicken stock, diced tomatoes, bay leaves, and hot sauce. Lower the heat and let it simmer for 20-25 minutes, stirring occasionally.
- Take out the bay leaves and add the peeled, raw shrimp, cooking them for a few minutes until they turn pink.
- Serve the shrimp creole over hot rice and garnish with chopped green onions.
Ingredients
- 4 tablespoons butter
- 1 large onion, diced
- 1 rib celery, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
- ½ teaspoon salt
- ½ teaspoon thyme
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- 1 tablespoon flour
- 1/3 cup dry white wine (optional)
- 1 (15 oz) can diced tomatoes, or approximately 1 ¼ cups fresh tomatoes, peeled and diced
- 1 cup chicken stock
- 2 bay leaves
- Hot pepper sauce, to taste
- 2 pounds large uncooked shrimp (approximately 32 pieces)
- 6-8 cups hot cooked rice, for serving
- 2 green onions, chopped, for garnish
Nutritional Values
Calories: 316kcal | Carbohydrates: 7g | Protein: 39g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 483mg | Sodium: 1795mg | Potassium: 294mg | Fiber: 1g | Sugar: 3g | Vitamin A: 499IU | Vitamin C: 29mg | Calcium: 279mg | Iron: 4mg
FAQ
- Can I use fresh shrimp instead of frozen for Shrimp Creole?
- Yes, fresh shrimp can be used if available. However, if you’re opting for store-bought “fresh” shrimp, be aware that it might have been previously frozen. For most people, high-quality frozen shrimp is a great alternative as it is often more convenient and equally delicious.
- What can I serve with Shrimp Creole besides rice?
- While rice is a traditional accompaniment, you can also serve Shrimp Creole over mashed potatoes or pasta. For a low-carb option, you can enjoy it without any starch.
- Can I prepare the Shrimp Creole sauce in advance?
- Absolutely! You can make the sauce ahead of time, which may even enhance the flavors. Simply prepare the sauce without adding shrimp and refrigerate for 1-2 days. When ready to serve, reheat the sauce and add the shrimp until cooked.
- Is it possible to freeze Shrimp Creole?
- You can freeze the Shrimp Creole sauce without the shrimp. Store the sauce in a freezer-safe container for up to 2-3 months. When ready to use, defrost, simmer, and add the shrimp, cooking until pink.
- What variations can I try with this Shrimp Creole recipe?
- You can customize the dish by adding ingredients like bacon, sausage, or crawfish. For a different protein, substitute shrimp with chicken, scallops, haddock, or catfish to create your own version of creole.
Tips
- When purchasing shrimp for Shrimp Creole, opt for large, tail-on, uncooked frozen shrimp. They often retain their freshness better than shrimp from the seafood counter, which may have been previously frozen and thawed for display.
- To ensure your frozen shrimp are ready for cooking, thaw them either by leaving them in the refrigerator overnight or by placing them in a bowl covered with ice-cold water for about an hour. Drain well and pat dry before adding them to your dish.
- For enhanced flavor, consider preparing the sauce ahead of time without the shrimp. Refrigerate the sauce for 1-2 days to allow the flavors to meld, then reheat and add the shrimp just before serving.
- If you plan to freeze the sauce, do so without the shrimp. Store the sauce in a freezer-safe container for up to 2-3 months. Thaw and simmer the sauce before adding the shrimp, cooking just until they turn pink.
Equipment
- Large Skillet – A high-quality, large skillet is essential for sautéing and cooking the shrimp creole.
- Small Whisk – Useful for whisking together the thyme, salt, pepper, cayenne, and flour.
- Freezer Safe Containers – If you plan to make and freeze the sauce ahead of time, you’ll need reliable freezer-safe containers or bags.
- Chef’s Knife – A sharp chef’s knife is important for chopping and dicing vegetables efficiently.
