Shrimp creole is a southern classic. Don't be daunted by the number of ingredients in this recipe. They're not exotic and they take little time to prepare. Serve this heart-healthy dish on its own or ladled over rice. For some extra heat, add more hot pepper sauce.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: Serves 6
Ingredients:
- 2 tablespoons olive oil
- 1 1/2 cups chopped green bell pepper
- 1 cup chopped onion
- 1/2 cup chopped celery
- 3 cups sliced cremini mushrooms, (about 8 ounces)
- 3 cloves minced garlic
- 1 can (28 ounces) crushed tomatoes in purée
- 1 bay leaf
- 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
- 2 teaspoons chopped fresh oregano, or 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 to 1 teaspoon hot pepper sauce, such as Tabasco
- 1 1/2 pounds medium shrimp, shelled and deveined
- 3 tablespoons chopped fresh parsley
- Chopped fresh parsley, for garnish (optional)
- Cooked white long-grain rice (optional)
Preparation:
1. In a large, deep skillet or saute pan, heat the oil over medium-high heat. Add the bell pepper, onion, and celery and cook, stirring often, for 5 minutes, or until softened. Add the mushrooms and garlic, and cook, stirring often, for 5 minutes, or until just beginning to soften.
2. Stir in the tomatoes, bay leaf, thyme, salt, pepper, and hot pepper sauce. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to blend.
3. Stir in the shrimp. Cover the pan and simmer for 5 to 7 minutes, or until the shrimp are just opaque. Do not overcook.
4. Remove the skillet from the heat. Garnish with chopped parsley and serve over rice, if desired.
•The amount of shrimp you get per pound (called count) depends on their size. These are the shrimp counts on the average: Small-36 to 45 shrimp per pound; Medium-31 to 35 shrimp per pound; Large-21 to 30 shrimp per pound; Extra Large-16-20 shrimp per pound;Jumbo-11 to 15 shrimp per pound.
• Don't discard the shrimp shells, make a shrimp stock with them instead. Place the shells in a saucepan with water to cover. Bring to a boil, then cover and simmer for 30 minutes. Let the shells cool in the liquid, then strain the mixture through a fine sieve set over a medium-size bowl and discard the shells. Use the shrimp-flavored stock in soups or sauces.
2. Stir in the tomatoes, bay leaf, thyme, salt, pepper, and hot pepper sauce. Bring the mixture to a boil over medium-high heat. Reduce the heat to low and simmer uncovered for 20 minutes to allow the flavors to blend.
3. Stir in the shrimp. Cover the pan and simmer for 5 to 7 minutes, or until the shrimp are just opaque. Do not overcook.
4. Remove the skillet from the heat. Garnish with chopped parsley and serve over rice, if desired.
Recipe Notes
• When selecting fresh shrimp, look for those with meat that is firm and shells that are shiny and firm. Black spots are a sign of aging. Cooked shrimp should be firm and bright white with a very mild odor.•The amount of shrimp you get per pound (called count) depends on their size. These are the shrimp counts on the average: Small-36 to 45 shrimp per pound; Medium-31 to 35 shrimp per pound; Large-21 to 30 shrimp per pound; Extra Large-16-20 shrimp per pound;Jumbo-11 to 15 shrimp per pound.
• Don't discard the shrimp shells, make a shrimp stock with them instead. Place the shells in a saucepan with water to cover. Bring to a boil, then cover and simmer for 30 minutes. Let the shells cool in the liquid, then strain the mixture through a fine sieve set over a medium-size bowl and discard the shells. Use the shrimp-flavored stock in soups or sauces.
