Recipe of the Week: Shrimp Creole
Shrimp Creole is a beloved example of New Orleans home cooking.
4 tablespoons extra-virgin olive oil
3 pounds cooked and shelled medium shrimp
3 cups Creole Sauce (recipe below)
Kosher or sea salt and freshly ground black pepper
4 ½ cups hot, cooked white rice, for serving
½ cup finely chopped flat-leaf parsley for garnish
Warm 6 shallow soup bowls in a low oven.
Place a large skillet over high heat and add the olive oil. When it is hot, add the shrimp and stir for 1 minute, just to heat through. Add the Creole Sauce and bring to a boil. Reduce the heat to low and simmer gently for 3 minutes. Taste, and adjust seasoning with salt and pepper. Place ¾ cup of rice in each warmed bowl and top with a generous spoonful of shrimp and sauce. Scatter generously with chopped parsley and serve.
Creole Sauce
Creole Sauce is a standard ingredient, used in many New Orleanian dishes. It will keep in the refrigerator for up to 3 days and freezes well.
2 tablespoons olive oil
1 small white onion, chopped
½ green pepper stemmed, seeded, de-ribbed and chopped
6 stalks celery, chopped
½ cup finely chopped flat-leaf parsley
1 clove garlic, very finely chopped
2 cups Veal Stock
1-1/4 teaspoons granulated chicken bouillon
1 Bouquet Garni
1 plum tomato, peeled, seeded and diced
1-1/2 cups tomato puree
Kosher or sea salt and freshly ground black pepper
Tabasco Sauce
Cayenne pepper
Place a large saucepan over high heat and add the olive oil. When it is hot, add the onion, green pepper, celery and parsley. Cook, stirring constantly, for two minutes. Add the garlic and cook for 30 seconds. Stir in the veal stock and chicken bouillon and add the Bouquet Garni, diced tomato and tomato puree. Bring to a boil, and then reduce the heat to low and simmer the sauce, partially covered, for about 10 minutes, until nicely thickened. Season to taste with salt, black pepper, Tabasco Sauce and Cayenne. Use immediately, or cool to room temperature and refrigerate for up to 3 days, or freeze for up to one month.