Tuesday, July 27, 2010
Shrimp isn’t exactly
Midwest food but, we forgive it as it is such a great food!
Talk about a good old Southern dish, what could be more Southern than Shrimp Creole? I imagine if
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. New Orleans
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
, we learned there is a plural of “ya’ll,” it’s “all ya’ll!” Texas
2 tablespoons olive oil
2 cups onion, chopped
4 cloves garlic, minced
1 bell pepper, diced
seasoning Old Bay
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
In heavy pot over high heat, heat the oil.
Add onion, stir 1 minute.
Add garlic, cook 30 seconds longer.
Stir in bell pepper,
seasoning, cayenne, salt and pepper. Old Bay
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.
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: