Thursday, February 21, 2013

Shrimp Creole



Breakfast at Brennan's and Dinner, Too by Pip, Jimmy and Ted Brennan, Proprietors, was so much fun to read that I had to stop along the way and make a few things....Shrimp Creole appealed as it is February and even though it is just past Mardi Gras, I added it to our February Gourmet Menu.  I was certainly NOT disappointed...this was an absolutely delicious recipe with the perfect amount of "heat" given the other dishes on the menu.

Shrimp Creole
adapted from Breakfast at Brennan's

1/2 cup (1 stick) butter
1 1/2 cups green bell pepper, chopped (I used about 2 cups)
1 1/2 cups onion, chopped (I used about 2 cups)
1 1/2 cups celery, chopped (I used about 2 cups)
1 tablespoon garlic, finely chopped 
1/4 cup tomato paste
2 tablespoons paprika 
1 1/2 teaspoons Italian seasoning
1 1/2 cups chicken stock or water 
1 cup tomato juice 
1 cup tomatoes, peeled and chopped (I used one 14.5 oz can of diced tomatoes, with juice)
1 1/2 teaspoons Worcestershire sauce 
1 1/2 teaspoons salt
pinch of black pepper 
pinch of cayenne pepper 
pinch of white pepper
1 1/2 tablespoons cornstarch 
4 tablespoon water 

3 lbs medium shrimp peeled and deveined
1/4 cup fresh parsley

4 cups prepared rice

Melt butter in a large saucepan and cook the bell pepper, onion, celery, and garlic until tender, 5 to 8 minutes. 

Stir in the tomato paste, paprika, and Italian seasoning and cook an additional 3 minutes. 

Add 1 1/2 cups chicken stock or water, tomato juice, tomatoes, Worcestershire, salt, black, cayenne and white pepper. Bring the mixture to a boil, then reduce the heat and simmer for 8 to 10 minutes, stirring frequently.

In a small bowl, blend the cornstarch with 4 tablespoons water until smooth. Gradually add the cornstarch to the mixture, stirring constantly, until the sauce thickens. 

Add the shrimp and parsley to the sauce and bring to a boil.  Lower the heat and simmer for 5 to 8 minutes until the shrimp are cooked through, do not overcook.  Sprinkle with parsley and serve over rice.

PRINTABLE RECIPE



In my book, this is another great comfort food that goes on the rotation!  The leftovers were wonderful, too.

I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage and Foodie Friday hosted by Michael at Rattlebridge Farm.

7 comments:

  1. I don't think about Creole dishes coming out of CA but this looks and sounds delicious Kathy

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  2. This would be a great party recipe... beautiful shrimp.

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  3. This looks like a wonderful shrimp dish with lots of great flavor. The delicious leftovers the next day are a bonus too.

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  4. Hi Kate,
    Your Shrimp Creole looks amazing, I love the beads! Hope you have a fabulous week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  5. Kate, this sounds wonderful and looks beautiful!

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  6. Brennen's cookbooks have wonderful recipes and the gumbo is perfect for this time of the year.

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