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Friday, July 18, 2014

SHRIMP CREOLE



I usually mince most veggies, it releases more flavor and some members of my family do not like the texture of peppers, onion, etc. but you can cut them to your preference any cut is fine in this recipe.

Ingredients
1 1/2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
2 large orange bell peppers, minced
2 large red bell pepper, minced
2 large green bell peppers, minced
1/2 cup celery (tops included), minced
1 vidalia sweet onion, minced
26 baby carrots, minced
Sauce
1 cup low-sodium chicken stock
3 (14 oz) cans No salt added Del Monte Stewed tomatoes, pureed 
10.5 oz can Campbell's condensed tomato soup
2 (10.5 oz) can Campbell's condensed tomato Bisque
2 Tablespoons light brown sugar
1 Tablespoon French's Worcestershire sauce
2 Tablespoons fresh lemon juice
1 large garlic bulb, roasted
1/4 cup fresh parsley, minced
Palm of freshly minced sweet basil
2 teaspoons dried oregano
Chili powder, to taste 
Cumin, to taste 
Garlic powder, to taste
2 teaspoons old bay seasoning
1/8 teaspoon ground cayenne pepper
2 lbs (16-22 count) shrimp, deveined
2 bottles of beer
2 bottles of water, use beer bottles
1 cup apple cider vinegar 
Old Bay seasoning, to taste 
4 cups Strained Shrimp Stock, reserved from steaming shrimp
4 cups white minute rice


Directions 
To cook the rice bring the shrimp stock to a boil, add minute rice, cover and allow to rest for 5 minutes before using.

In a large skillet over medium heat; melt olive oil and butter, then add the orange, green and red bell peppers, celery, carrots and onions. Add 1 cup chicken stock. Cook vegetables until fork tender then add to the Creole sauce.

In a large stock pot add chicken stock, stewed tomatoes, both tomato soups, brown sugar, Worcestershire, lemon juice, garlic, parsley, basil, oregano, old bay, chili powder and cumin; mix well. Simmer for at least one hour. Add the cooked 🍚 rice to the sauce.

In a stock pot add beer, water, vinegar and old bay, bring to a boil. Add shrimp, cook until pink. Peel shrimp, add to Creole sauce. I mince some of the shrimp to add extra flavor.
At the point you can toss in raw shrimp and cook until pink (about 10-12 mins) or add cooked shrimp and simmer just until shrimp is heated throughout.

I ended up making Shrimp Creole, Chicken Creole and a Shrimp *&* Chicken Creole.

Note 
I sometimes make homemade fried rice which I mound using a scoop style measuring cup then I drizzle the Creole sauce over the mounded rice.


My SIL had three servings!
There is No better compliment than that in my opinion.


I also made a Chicken version tonight for my brother who doesn't eat shellfish.
I boiled the chicken and seasoned the boiling water with rosemary, Italian seasoning, parsley, paprika, turmeric, curry, saffron and garlic powder.