Southern cuisine
Medium

Shrimp Creole

Shrimp Creole
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Fresh shrimp Creole that has a blend of styles and layers of flavors going on. The shrimp stock is a brilliant foundation to start the stew off. The dish features a harmony of fresh vegetables, herbs, and spicy-grilled prawns. A classic creole features tomatoes and slightly fewer spices as would Cajun dishes. Chef Nick makes this dish look easy. I hope you give it a try as for the flavor and how this dish presents itself raises the bar. Note: Traditionally served with rice to soak up the wonderful sauce.

Recipe
PRE TIME: 20 min
COOKING TIME: 1 hr
TOTAL TIME: 1 hr 20 min
4 SERVING
Ingredients:
  • lb. Shrimp
  • Shrimp stock
  • 2 tbsp. Unsalted Butter
  • Reserved shells from the cleaned shrimp
  • Vegetable trim from dicing
  • 2 sprigs Thyme
  • 1 ea. Bay leaf
  • 1 tsp. Whole black peppercorns
  • 1/4 cup White wine
  • 1/2 ea. Lemon
  • 2 cup Low-sodium chicken stock
  • Vegetables
  • 2 tbsp. Unsalted butter
  • 1 cup Sweet onion, small diced
  • 1 tsp. Salt
  • 1/2 tsp. Pepper
  • 1 cup Bell pepper, small diced
  • 1/2 cup Celery, small diced
  • 1 tbsp. Garlic, minced
  • 1 cup Okra, sliced
  • 2 ea. Bay leaves
  • 1 tsp. Paprika
  • tbsp. Cajun seasoning, divided
  • 15 oz. Canned crushed tomatoes
  • 2 cup Shrimp stock
  • 1 tsp. Worcestershire
  • 1 ea. Lemon, zest and juiced
  • 2 tbsp. Parsley, chopped
  • Seasoning
  • 1 tbsp. Olive oil
  • 1 tsp. Cajun seasoning
  • 1/4 tsp. Salt
  • 1/8 tsp. Pepper
  • Cook The Shrimp
  • 1 tsp. Olive oil
  • - -
  • 1 blow White rice for serving
Directions:
Step 1 Shrimp Stock:
Step 1 Shrimp Stock:
1
Toast the shrimp shells in a large saucepan over medium heat with unsalted butter until lightly toasted. Add vegetable trim from dicing thyme, bay leaf, whole black peppercorns and cook until a nicely browned base, 4-5 minutes. Add white wine to deglaze the pan, add lemon and low-sodium chicken stock. Simmer 15 - 20 minutes until flavorful, strain and reserve for creole. (Be careful adding salt to this stock, seafood tends to create saltier stocks so refrain from adding additional salt).
Step 2
Step 2
2
In a large skillet, melt the butter over medium heat. Add onions and cook for 1-2 minutes, season with salt and pepper. Then add bell peppers and celery. Cook until lightly browned about 3-4 minutes. Add garlic, okra, bay leaves, paprika, cajun, and cook 1 to 2 minutes more. Add canned tomatoes and scrape any pieces from the bottom of the pan. Add stock, bring to a simmer and reduce total volume by 1/4, about 10 minutes. Add Worcestershire, lemon zest, cook for 2 minutes. Remove from heat and add lemon juice, parsley, and cajun seasoning. Keep warm until ready to serve.
Step 3
Step 3
3
Heat olive oil in large cast-iron or skillet over medium-high heat. Season shrimp with salt, pepper, and Cajun seasoning. Seared on one side for 1-2 minutes, flip and cook an additional 1 minute or until golden brown and cooked through.
Step 4
Step 4
4
Add cooked shrimp to the Creole, add lemon zest and juice, and parsley. Serve over white rice.
Step 5
Step 5
5
Enjoy!
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