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Chef Paul's (Prudhomme) Shrimp Creole

Cuisine: Cajun
Type: Shellfish
Courses: Main Course
Serves: 1 people

Recipe Ingredients

3 1/2 lbs 1589g / 56ozShrimp - with shells and heads
2 1/2 cups 592mlBasic seafood stock - made with heads and shells
  (recipe follows)
  OR water
1/4 cup 59mlChicken fat - beef fat or vegetable oil
2 1/2 cups 156g / 5.5ozFinely chopped onions
1 3/4 cups 192g / 6.8ozFinely chopped celery
1 1/2   Finely chopped green peppers
4 tablespoons 60mlUnsalted butter
2 teaspoons 10mlMinced garlic
1   Bay leaf
2 tablespoons 30mlPlus 2 tsp. Cajun magic seafood magic
1 1/2 teaspoons 7.5mlTabasco sauce
3 cups 187g / 6.6ozPeeled and finely chopped tomatoes
1 1/2 cups 355mlTomato sauce
2 teaspoons 10mlSugar
5 cups 800g / 28ozHot 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.

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Average rating:

8.4 (56 votes)

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