all sorts of recipes, from me to you

all sorts of recipes, from me to you…

Tuesday, July 27, 2010

Shrimp Creole




“Anyway, like I was sayin', shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey's uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There's pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that's about it.”  Bubba Blue, “Forrest Gump”




Shrimp isn’t exactly Midwest food but, we forgive it as it is such a great dish!

Talk about a good old Southern dish, what could be more Southern than Shrimp Creole?   I imagine if New Orleans were forced to select an official dish, Shrimp Creole would undoubtedly be in contention.  For those of you who like shrimp, you must try this unique dish.  There are probably a billion recipes out there for this ~ it all just depends on your personal taste.

Shrimp Creole looks and tastes like gourmet fare that took hours of fussing over.   In fact, it actually boils down to a simple skillet supper.  The only thing not right with my version is that it doesn’t have freshly-caught shrimp!  Lucky all ya’ll out there that have fresh seafood and fish available!  By the way, while on a trip in Texas, we learned there is a plural of “ya’ll,” it’s “all ya’ll!”



Shrimp Creole

Ingredients:

2 tablespoons olive oil
2 cups onion, chopped
4 cloves garlic, minced
1 bell pepper, diced
1 teaspoon Old Bay seasoning
½ teaspoon ground cayenne pepper
Salt and pepper, to taste
2 cups clam juice
28 ounces whole tomatoes in puree
1 teaspoon dried thyme
1 bay leaf
2 tablespoons tomato paste
2 pounds medium shrimp, peeled and deveined
6 cups hot cooked white rice for serving

Method:

In heavy pot over high heat, heat the oil.
Add onion, stir 1 minute.
Add garlic, cook 30 seconds longer.
Stir in bell pepper, Old Bay seasoning, cayenne, salt and pepper.
Reduce heat to medium and cook, stirring occasionally, 2 minutes.
Add clam juice, tomatoes, thyme and bay leaf.
Cover, simmer for 15 minutes.
Stir in tomato paste, cover, simmer 5 minutes longer.
Stir in shrimp and cook until the shrimp turn pink and the interiors are opaque throughout, 1-2 minutes.  Do not overcook.
Remove from heat.
Discard bay leaf.
To serve, fill individual bowls with the hot cooked rice and ladle the Shrimp Creole over.
Serve hot.
Serves 6

It’s a great, tasty, colorful dish!




By the way, today is the last day to enter my give-away posted on July 20th!       Here's the link:

http://pamsmidwestkitchenkorner.blogspot.com/2010/07/its-give-away-time.html



 
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33 comments:

Cathy said...

I'm with you, Pam, and enjoy shrimp prepared just about any way. Love all the flavors you've combined in this dish. It makes my mouth water just looking at it.

Food, Fun and Life in the Charente said...

I like all shell fish so this will be a favourite with me. Diane

Chow and Chatter said...

yum I adore Shrimp Creole one of my favs

Rebecca

Linda www.mykindofcooking.com said...

I am printing out this recipe! I am going to visit my sister in Florida in September and I am going to make this while I am at her house. My family loves seafood and this recipe is sure to become one of their favorites!

Jacqueline said...

Every year for my birthday, my Mom makes me Shrimp Creole, Beer Battered Fried Shrimp and Chocolate Cake!!...We put File in our creole too after it is prepared.

Jennifurla said...

Oh this is my favorite post of yours so far, I want it !

Terrianne, Call me Ree said...

Shrip and tomaotes are the perfect combination. I love the taste of old bay seasoning! This looks delicious Pam!

Kris said...

one of my favorite dishes! SPICY SPICY!!!

I have some earrings up for grabs on my blog. Check it out!

http://tinyurl.com/2vollfw

Pacheco Patty said...

Hi Pam, I see from your site that we like a lot of the same yummy things! Your shrimp dish looks so delicious! I have three grandchildren and they are such a blessing, I'm happy for you, congratulations! Thanks for visiting me, Patty

Dedene said...

I love anything with shrimp. This dish looks awesome. Thanks for the recipe!

kmbrennan3 said...

Pam, This looks delicious!! Matt would love this recipe! He's always looking for cajun cooking and I never know what to make. This looks really simple, but so yummy!!

Petie said...

Love Forrest Gump and shrimp in any dish. Going to try this recipe. I grew up on the MS Gulf Coast, but now in the northwest....I miss some of those "creole" dishes :)

Thanks for stopping by my blog!

Pam said...

Cathy, me too! I'm glad you like it and thanks for stopping by!

Food, Fun and Life in the Charente, shell fish is a wonderful thing, isn't it? And so many good recipes for it!

Chow and Chatter, glad it's one of your favorites also! Thanks for the visit!

Linda, great! I hope they all like it and you have a wonderful time in Florida. Do they have rattlesnakes there? Just wondering... ;)

Jacqueline, great that she spoils you with your favorites. That's what mom's do best! I use file in gumbo and will add it to the shrimp creole next time. Thanks!

Jennifurla, I can tell you're another great seafood lover! Wish I could pass it through to you!

Terrianne, Call me Ree, same here! I add Old Bay to most seafood dishes, love it spicy!

Kris, glad you like it and thanks for stopping by!


Pacheco Patty, thank you so much and I'm glad we have similar tastes! I'm sure you think having grandchildren is a wonderful thing and I can hardly wait to find out!!!

Dedene, you're welcome! It's a dish most people like and thanks for stopping by!


kmbrennan3: Hi Sweetie!!! Yes, it's pretty simple and I bet you and Matt would both like it. Let me know if you try it sometime! Have a great rest of the day and thanks for stopping by! Love ya!!!


Petie, yes, I agree with Forrest Gump! Oh, that is a big change for you where you're living now. Bet you really miss that "southern" cooking! Thanks for the visit!

Leslie said...

Oh Pam.. I am hungrrrrrrrrry and that looks devine. I think that I have figured out what to make for dinner.
Have a great day

Karen said...

Bubba just about covered it :) This sounds real good... have never had shrimp creole before!

Jenny said...

Thanks for stopping by my blog and becoming a follower.

Shrimp Creole sounds really yummy. I love shrimp.

Celeste said...

I've never had this before... looks lovely!

Debbi Does Dinner Healthy said...

I love shrimp but don't cook with it too often! I've never tried clam juice. I've been ignoring your blog too long while on vacation! The blackberry buckle and that cheese look awesome! Thanks for some awesome posts!

Lazaro Cooks! said...

Fantastic shrimp dish. So very full of flavor.

Chatty Crone said...

That looks so wonderful - good enough to eat - and the recipe isnt too hard either.

Thanks.
sandie

Kim... and Her Coffee said...

My husband would LOVE this! Great idea this time of year... can't wait to try it.

Marguerite said...

Bubba forgot shrimp poboys, shrimp remoulade, and shrimp etouffee. lol But then again, he wasn't in Cajun country. Fabulous recipe and blog! Thanks so much for visiting my blog and for the follow. It's great to meet you and I am looking forward to following you, as well.

Brownieville Girl said...

Sounds really delicious!

Pam said...

Leslie, grrrrreat! I'm so glad you like this and let me know how it is if you make it!

Karen, try it! It's really delicious if you like shrimp!

Jenny, thank you! And have a great day!

Celeste, it's really good and I hope you have it soon!

Debbi Does Dinner Healthy, hope you had a great vacation! That blackberry buckle is heavenly and the cheese is right up there also. Have a good day!

Lazaro Cooks! It's a wonderful thing for shrimp lovers!

Chatty Crone, it is an easy recipe and filled with flavor too!

Kim... and Her Coffee, hope you try it for your hubby and it's a hit!

Marguerite, you are right on spot! The shrimp poboys are heavenly and Bill loves shrimp etouffee! Thanks so much for stopping by and following! I will be back to yours soon!

Brownieville Girl, thanks! It is! You have a good day!

Abbey said...

yum! I love anything and everything similar to this-gumbo, shrimp and grits... this sounds great-thanks!

Pam said...

Abbey, thanks! Me too, I love Creole and Cajun cooking, especially with shrimp, grits too! Have a great day!

Matt said...

Yes, Matt would love this!

Keri said...

Shrimp is a rare treat for me (cholesterol), but I love it more than I can say. Great photos, and reading. Love coming here to see your many talents shine. Sorry I missed that give away. Thought I'd invite you to come over and enter to win a $40.00 CSN GiftCard Giveaway. Great Odds. You could easily win, and if you enter, I hope you do. Keri

Sweet & Savory Summer said...

I have half a bag of shrimp left in the freezer from when I made kabobs- I think I'll be making this recipe with the rest, it looks delicious!

Pam said...

Matt: Hi, dear! It's great to see you here! I'm sure you would love it, good and spicy! Now you can cook this up for the weekend! Love ya!


Keri, I wish you could try this! I'm also sorry you missed the giveaway and now I will be checking yours out! Thanks for stopping by!


Sweet & Savory Summer, woo hoo! Am I invited if you make it? Thanks for the visit!

Val said...

Looks divine!!!!!!!!!

BigBearswife said...

oo i love Shrimp Creole!!! really i love anything Creole!

Pam said...

Val, thank you!

BigBearswife, I'm with you all the way! Creole anything is great!