Homemade Shrimp Creole Recipe
Ingredients
| 3 1/2 pounds large shrimp, with shells and heads | ||
| 2 1/2 cups Basic Seafood Stock, made with shrimp shells water, in all | ||
| 1/4 cup chicken fat, pork lard or beef fat, vegetable oil | ||
| Onions | 2 1/2 Cup (16 tbs), finley chopped | |
| Celery | 1 3/4 Cup (16 tbs), finley chopped | |
| Green bell peppers | 1 1/2 Cup (16 tbs), finely chopped | |
| 4 tablespoons unsalted butter, in all | ||
| Garlic | 2 Teaspoon, minced | |
| Bay Leaf | 1 | |
| Tabasco sauce | 1 1/2 Teaspoon | |
| Chopped tomatoes | 3 Cup (16 tbs) | |
| Tomato sauce | 1 1/2 Cup (16 tbs) | |
| Sugar | 2 Teaspoon | |
| Hot cooked rice | 5 Cup (16 tbs) | |
Directions
Rinse, shell and devein shrimp; make stock from shells and heads.
Heat chicken fat over high heat in 4-quart saucepan.
Add 1 cup of the onions and cook over high heat about 3 minutes, stirring frequently.
Reduce heat to medium-low and cook, stirring frequently, until onions caramelize, 3 to 5 minutes.
Add the remaining onions, the celery, bell peppers and 2 tablespoons of the butter.
Cook over high heat until bell peppers and celery start to get tender, stirring occasionally.
Add garlic, bay leaf and Seafood Magic; stir well.
Add Tabasco sauce and 1/2 cup of the stock.
Cook over medium heat about 5 minutes for seasonings to blend and vegetables to finish browning, stirring occasionally and scraping pan bottom well.
Add tomatoes; reduce heat to low and simmer 10 minutes, stirring occasionally and scraping pan bottom.
Stir in tomato sauce and simmer 5 minutes, stirring occasionally.
Add the remaining stock and the sugar.
Simmer 15 minutes, stirring occasionally.
Add shrimp and cook just until plump and pink, 3 to 4 minutes.
Heat chicken fat over high heat in 4-quart saucepan.
Add 1 cup of the onions and cook over high heat about 3 minutes, stirring frequently.
Reduce heat to medium-low and cook, stirring frequently, until onions caramelize, 3 to 5 minutes.
Add the remaining onions, the celery, bell peppers and 2 tablespoons of the butter.
Cook over high heat until bell peppers and celery start to get tender, stirring occasionally.
Add garlic, bay leaf and Seafood Magic; stir well.
Add Tabasco sauce and 1/2 cup of the stock.
Cook over medium heat about 5 minutes for seasonings to blend and vegetables to finish browning, stirring occasionally and scraping pan bottom well.
Add tomatoes; reduce heat to low and simmer 10 minutes, stirring occasionally and scraping pan bottom.
Stir in tomato sauce and simmer 5 minutes, stirring occasionally.
Add the remaining stock and the sugar.
Simmer 15 minutes, stirring occasionally.
Add shrimp and cook just until plump and pink, 3 to 4 minutes.
Chef
