Shrimp Creole

Yield:
6 servings
Level:
Easy
Ingredients
  • 1/4 cup vegetable oil
  • 2 cups chopped onions
  • 1 cup chopped green bell peppers
  • 1 cup chopped celery
  • 4 cups peeled, seeded, and chopped plum tomatoes
  • 1 tablespoon chopped garlic
  • Salt and cayenne
  • 1 cup water
  • 2 bay leaves
  • 2 pounds large shrimp, peeled and deveined
  • 2 tablespoons flour mixed with 1/4 cup cold water
  • Essence
  • 6 cups cooked white rice
  • 1/2 cup chopped green onions
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
  • In a large saute pan, heat the oil. When the oil is hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Saute for 2 minutes, or until the vegetables start to wilt. Stir in the tomatoes and garlic. Saute for 2 minutes. Season the vegetables with salt and cayenne.

  • Stir in the water and bay leaves. Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the shrimp and saute for about 2 to 3 minutes. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions. Check the seasoning.

  • To assemble, mound the rice in the center of each plate. Spoon the Shrimp Creole over the rice. Garnish with green onions

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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