Chef Paul's (Prudhomme) Shrimp Creole

Recipe Ingredients

3 1/2 lbs	1589g / 56oz	Shrimp - with shells and heads
2 1/2 cups	592ml	Basic seafood stock - made with heads and shells
		(recipe follows)
		OR water
1/4 cup	59ml	Chicken fat - beef fat or vegetable oil
2 1/2 cups	156g / 5.5oz	Finely chopped onions
1 3/4 cups	192g / 6.8oz	Finely chopped celery
1 1/2		Finely chopped green peppers
4 tablespoons	60ml	Unsalted butter
2 teaspoons	10ml	Minced garlic
1		Bay leaf
2 tablespoons	30ml	Plus 2 tsp. Cajun magic seafood magic
1 1/2 teaspoons	7.5ml	Tabasco sauce
3 cups	187g / 6.6oz	Peeled and finely chopped tomatoes
1 1/2 cups	355ml	Tomato sauce
2 teaspoons	10ml	Sugar
5 cups	800g / 28oz	Hot cooked rice

Recipe Instructions

Rinse, shell and devein shrimp, make stock from heads and shells (see below).

Heat fat over high heat in 4 qt sauce pan. And 1 cup onions and cook over high heat for 3 minutes, stirring frequently. Reduce heat to med-low and cook stirring frequently till onions caramelize, about 3-5 minutes.

Add the remaining onions, celery, peppers and 2 tbs. butter. Cook over high heat until celery and peppers start to get tender, stirring occasionally. Add garlic, bay leaf and seafood magic stir well. Add Tabasco sauce and 1/2 cup of stock. Cover and cook over medium heat 5 minutes to blend seasoning and for the vegetables to finish browning, stirring occasionally and scraping bottom of pan well.

Add tomato and reduce heat to low and simmer 10 minutes, stirring occasionally and scrapping bottom of pan. Stir in tomato sauce and simmer 5 minutes, stirring occasionally. Add remaining stock and the sugar, simmer another 15 minutes, stirring occasionally. Add the shrimp and cook just until pink and plump, for about 3 to 4 minutes.

To serve, spoon about 1 cup sauce over 1/2 cup rice on serving plates.

Source:
LHJ Recipes

Rating

Average rating:

8.4 (56 votes)

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