What is Shrimp Creole?
For the longest of time, I confused shrimp creole and shrimp etouffee. I didn’t understand the difference. It wasn’t until I visited my cousin in New Orleans, and she prepared shrimp creole. After eating shrimp etouffee at a restaurant a few months prior, I immediately noticed the difference. Etouffee is more of a gravy, made using a roux. While creole, is more of a tomato sauce with creole flavors.
Tuck this recipe away for you and your family to enjoy for many years to come.
Preparation and Tips
The dish is very easy to prepare. I found that my version is little different from traditional versions. Most cooks tend to prepare their sauce first, then add shrimp to the cooked sauce. I, on the other hand, sear my shrimp for about 1 minute before preparing my sauce. The reason I do this, is because I like the droppings that is left in the bottom of the skillet. The droppings will help add more flavor to the sauce.
The Shrimp
When choosing shrimp, I recommend trying to find the freshest shrimp you can possibly find. If you can’t find fresh shrimp, then opt for frozen. Make sure they are large. No one wants this dish with itty bitty shrimp in it.
Seafood Stock vs. Chicken Stock
When preparing seafood dishes that needs a stock or broth for flavor, I prefer seafood stock. However, over the past year, I’ve had a hard time finding seafood stock in the grocery store. I don’t know if it’s a shortage, or if many brands are discontinuing it So, I chose to make my own seafood stock.
If you don’t want to go through the hassle of making your own, or can’t find it in the stores, then chicken stock is a great substitution.
Shrimp Creole
Ingredients
- olive oil or grapeseed oil for searing of shrimp
- 2 lbs. large or jumbo shrimp peeled, deveined, tail-off
- 6 tbsp. unsalted butter
- 1 medium onion, diced
- 2 celery sticks, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 1 tsp. sea salt
- 1/4 tsp. cayenne pepper 1/2 tsp if prefer spicier
- 1 tsp. smoked paprika
- 2 tbsp. all-purpose flour
- 2 cups. seafood stock or chicken stock
- 1 14.5 oz. canned diced tomatoes
- 1 tbsp. Worcestershire sauce
- 3 thyme sprigs
- 2 bay leaves
- 1 – 2 tsp. hot sauce to taste
- fresh parsley for garnish, optional
Instructions
- Heat a large skillet or medium Dutch oven over medium-high heat. Add shrimp and sear for 1 minute. Remove and set aside on plate.
- Reduce heat to medium, and add butter. Add onion, bell pepper, celery and garlic. Sauté veggies until tender and slightly browned. Stir in salt, cayenne pepper and smoked paprika. Whisk in flour, and whisk until dissolved.
- Add stock, diced tomatoes, Worcestershire sauce and thyme sprigs. Stir together, then add bay leaves. Simmer for 30 minutes, stirring occasionally.
- Remove bay leaves as many sprigs of thyme as possible. Taste and add more salt if you feel it needs it. Add shrimp, and continue to simmer for no longer than 2 minutes.
- Serve with white rice, garnished with the optional fresh parsley.
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