Shrimp Creole

Shrimp Creole

This traditional Creole favorite is quicky, easy, healthy and a great way to warm up from the inside as the winter continues to chill us from the outside.  And with Mardi Gras around the corner, it's never to early to start planning for Fat Tuesday fare.

Notes

Bacon or andouille sausage would be a wonderful addition!

Ingredients

  • 1 1/2  Pound  fresh shrimp, peeled and deveined
  • 2  Tablespoons  olive oil
  • 1/2  large yellow onion, diced
  • cloves garlic, minced
  • small green pepper, cored, seeded and diced into pieces the same size as the onion
  • 1  Cup  diced tomatoes
  • 3/4  Cups  white wine
  • 2  Tablespoons  fresh basil, cut into ribbons
  • 2  Tablespoons  fresh parsley, chopped
  • 1/2  Teaspoon  salt
  • 1/2  Teaspoon  black pepper
  • 1/2  Tablespoon  Worcestershire Sauce
  • 1  Tablespoon  Hot Sauce
  • 1  Teaspoon  chili powder
  • 1  Teaspoon  smoked paprika
  • 1  Teaspoon  dried oregano
  • 1/2  Teaspoon  cayenne pepper
  • bay leaf
  • 2  Tablespoons  heavy cream (optional)
  • 4  Cups  white or brown rice, to accompany

Directions

  1. 1.  Heat the oil in a heavy skillet. Add the onions, garlic and green pepper, bay leaf and spices. Cook over medium heat until soft, about 5 minutes.
  2. 2.  Add the wine, and scrape the bottom of the pan to remove any bits. Add the tomatoes and bring to a boil. Reduce heat and simmer about 20 minutes until some of the liquid has been reduced.
  3. 3.  Once the liquid has reduced, add the shrimp and cover and let cook about 5-7 minutes until the shrimp are all cooked (this shouldn't take long). Stir in the cream and add the basil and parsley at the end, right before you serve it.  Serve atop rice.

Shrimp Shopping Tip

To save time, buy shrimp that has been cleaned and deveined.

Shrimp Cooking Tip

Leaving the tail on shrimp will add a richer flavor to your dish.

Shrimp Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.