Friday, February 12, 2010

In Honor of Mardi Gras - Shrimp Creole

Shrimp creole is a dish of Louisiana Creole origin (French and Spanish Heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce, and served over steamed or boiled white rice.  The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely.

Creole-type dishes tend to resemble the combination of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya. Creoles also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, celery and bell pepper, creoles are commonly used as free-form "improvisational" dishes, as the basic recipe may be altered to include whatever ingredients the cook has readily available.

Shrimp Creole has many variation and combinations. You can substitute the shrimp with other types of seafood like, lobster, scallops, crayfish or crab, different types of meats can also be added.


Shrimp Creole
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
1 clove garlic
3 tablespoons olive oil
1 (8 ounce) can tomato sauce
1 (14 ounce) can diced tomatoes
1 tablespoon Worchestshire Sauce
1 tablespoon chili powder
1/2 teaspoon sugar
1/4 teaspoon cayenne pepper
1 pound frozen, peeled, coooked small shrimp, thawed
Hot cooked rice
  • In a large skillet, saute the onion, green pepper, celery and garlic in oil for 6 minutes.  
  • Stir in the tomatoes and the tomato sauce, chili powder, sugar, cayenne and the Worchestshire Sauce.  Bring to a boil.
  • Reduce heat; simmer, uncovered for 10 minutes.
  • Add shrimp; cook and stir until heated through.
  • Serve with rice, if desired. 
This recipe is very quick and easy.  You can adjust the "heat" depending on your taste.

Enjoy and have a blessed day.

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