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Spicy Shrimp Creole

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DOWNLOAD and ENJOY! 

Rebirth Brass BandRebirth Brass Band: The Ultimate Rebirth Brass Band – This one’s a little too obvious. Of course, if you are going to pair a spicy shrimp dish with anything, it better be from New Orleans. Jason has always had a soft spot for some good brass music from New Orleans, and he turned me on to this talented group. This disc is a serious “pick-me-up” and always fills me with lots of energy. Download this while you are cooking away, and you’ll be dancing and bouncing around your kitchen, too.

 

 

 

Serve it steaming hot.

This dish is seriously so easy to make, and it requires such a short list of ingredients. I have made this for my family a couple of times. They are pretty picky eaters as a whole, and it can be a bit difficult to please every palate. However, this dish brought an onslaught on compliments – even the next day. I LOVE when people are still thinking about last night’s dinner over breakfast.

 

 

 

 

TIP:  Start with choosing good shrimp. Don’t be fooled by fresh (unfrozen) shrimp in your seafood department –chances are high that this shrimp came right out of a frozen bag and was simply thawed for their display. Frozen is best, since it stays fresh until you are ready to cook it.  Save yourself some time – buy shrimp that are already deveined and peeled (or at least “Easy Peel”).

 

 

Ingredients:

  • 1 ½ – 2 lbs (24 -30 count) shrimp, (deveined and peeled)
  • Olive Oil (enough to coat the pan)
  • 1 medium onion
  • 1 large green bell pepper
  • Few stalks of celery (about a cup)
  • ½ – 1 tsp salt
  • 1 T Old Bay (or a Louisiana Style seasoning)
  • 1 T minced garlic
  • 1-2 Bay Leaves
  • 1 28-ounce can of diced tomatoes (PLUS 1 small can of the same if you use 2 lbs shrimp)
  • 1 T flour
  • 2-3 T water
  • Old Bay (or another Louisiana spice blend) – enough to sprinkle over all the shrimp
  • Worcestershire & Hot Sauce (a few dashes, to your liking)
  • ¼ c chopped fresh parsley
  • Serve over rice

 

How we did it:

  1. Make sure your shrimp are thawed, deveined and peeled. Rinse them under cool water and leave to dry in a colander.
  2.  Chop up your onion, green pepper & celery stalks. Mince the garlic (or buy the stuff in the jar. It’s a life saver – and I love having that much prepped garlic on hand at all times.)
  3. In a large skillet, heat enough olive oil to lightly coat the pan.  Add your onion, pepper and celery. Sauté for a few minutes.
  4. Add the can of tomatoes (or two if you are using more shrimp).
  5. Season with a little salt, Old Bay (or other spices) and garlic. Stir it all together.
  6. Add a couple of bay leaves and allow the sauce to start simmering.
  7. Cook for about 20 minutes or so – until the liquid starts to cook away and your sauce gets a little thicker.
  8. Remove the bay leaves.
  9. Mix the flour and water together in a separate dish, and pour it into the sauce. This will help thicken the tomato sauce even more. Let it cook down for about 5 minutes.
  10. Season the shrimp with Old Bay (or whatever seasoning mix you like). Add it to the tomato sauce.  Cook until the shrimp are done – all pink and nothing clear looking. (Takes about 5-7 minutes)
Make sure you spice up your dish! Add a few dashes of Worcestershire, and throw in some hot sauce for a kick. Take a few tastes to make sure it’s salted well. The sauce makes this dish, so make it good!! When all is tasty, stir in some fresh parsley and serve over rice. 
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