Mother's Shrimp Creole
Makes 12 entree-size servings
2 cups butter, clarified, divided
4 pounds shrimp, peeled, cleaned, and deveined (Gulf shrimp preferred)
4 cups onions, yellow, medium diced
4 cups bell pepper, medium diced
2 cups celery, medium diced
1/4 cup garlic, minced
2 teaspoons salt
1/2 teaspoon pepper, white
1 teaspoon thyme leaves, dried
4 whole basil leaves, fresh
2 bay leaves
1/8 cup hot sauce
1/2 cup white wine, dry
2 cups plum tomatoes, canned whole, drained and intact (whole)
2 teaspoon sugar, granulated white
6 cups plum tomatoes, canned whole, drained and rough chopped
1 cup green onions, diced fine
4 to 6 cups cooked rice
In large skillet, add 1/2 cup butter. Sauté shrimp in four even batches on high heat just until lightly cooked and the color changes. Set aside. (Recommend cooking in 1-pound batches so as not to overcrowd the pan. Add more clarified butter as needed.)
Run 1 pound of the shrimp through a food processor or meat grinder until coarsely puréed. It should have a lumpy texture.
In a 10-quart saucepan or Dutch oven, sauté onions, bell pepper and celery in rest of butter on medium-high heat until translucent, about 5-7 minutes. Add ground shrimp and quickly sauté for 1 minute, until shrimp are evenly mixed with vegetables.
Add garlic, salt, pepper, thyme, basil and bay leaves. Continue to sauté until garlic is fragrant, about 2 minutes. Add hot sauce and continue to cook until mixture starts to simmer, about 2 more minutes. Deglaze with white wine, scraping the bottom to loosen any dry and browned bits. Simmer until the alcohol evaporates, approximately 5 minutes.
Stir in the whole tomatoes (only) and sugar. Bring to a quick boil then reduce to simmer for 5 minutes. Lightly break tomatoes into large chunks. Add rough chopped tomatoes and bring back up to heat. Simmer on low heat for 10-15 minutes. Add remaining whole shrimp and simmer on low for 20 minutes. Do not overcook shrimp. Season to taste.
Remove from heat and serve in bowl over rice. Garnish with chopped green onions.
2 cups butter, clarified, divided
4 pounds shrimp, peeled, cleaned, and deveined (Gulf shrimp preferred)
4 cups onions, yellow, medium diced
4 cups bell pepper, medium diced
2 cups celery, medium diced
1/4 cup garlic, minced
2 teaspoons salt
1/2 teaspoon pepper, white
1 teaspoon thyme leaves, dried
4 whole basil leaves, fresh
2 bay leaves
1/8 cup hot sauce
1/2 cup white wine, dry
2 cups plum tomatoes, canned whole, drained and intact (whole)
2 teaspoon sugar, granulated white
6 cups plum tomatoes, canned whole, drained and rough chopped
1 cup green onions, diced fine
4 to 6 cups cooked rice
In large skillet, add 1/2 cup butter. Sauté shrimp in four even batches on high heat just until lightly cooked and the color changes. Set aside. (Recommend cooking in 1-pound batches so as not to overcrowd the pan. Add more clarified butter as needed.)
Run 1 pound of the shrimp through a food processor or meat grinder until coarsely puréed. It should have a lumpy texture.
In a 10-quart saucepan or Dutch oven, sauté onions, bell pepper and celery in rest of butter on medium-high heat until translucent, about 5-7 minutes. Add ground shrimp and quickly sauté for 1 minute, until shrimp are evenly mixed with vegetables.
Add garlic, salt, pepper, thyme, basil and bay leaves. Continue to sauté until garlic is fragrant, about 2 minutes. Add hot sauce and continue to cook until mixture starts to simmer, about 2 more minutes. Deglaze with white wine, scraping the bottom to loosen any dry and browned bits. Simmer until the alcohol evaporates, approximately 5 minutes.
Stir in the whole tomatoes (only) and sugar. Bring to a quick boil then reduce to simmer for 5 minutes. Lightly break tomatoes into large chunks. Add rough chopped tomatoes and bring back up to heat. Simmer on low heat for 10-15 minutes. Add remaining whole shrimp and simmer on low for 20 minutes. Do not overcook shrimp. Season to taste.
Remove from heat and serve in bowl over rice. Garnish with chopped green onions.
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