shrimp creole

I was recently inspired by Cook’s Country magazine to try another shrimp dish.  Having never attempted a shrimp creole, I though it might be fun to experiment with some spice combinations recommended for a homemade creole seasoning.

This recipe comes with a seasoning mix that did not seem too spicy for our taste, and that was absolutely correct.  If you prefer super-spicy creole dishes, I would increase the amounts of this seasoning recipe.  Otherwise, you will enjoy just the perfect blend of seasoning that will make this dish seem like you are a gourmet chef, without an over the top hot mixture of spices.

Blend this recipe first and have the seasoning ready for the rest of the steps in preparation.

Combine these ingredients in a small bowl:  2 teaspoons paprika, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon dried thyme, 1/4 teaspoon dried basil, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne pepper.

Next, heat 2-3 tablespoons olive oil in a large skillet or electric skillet.  Add 2 tablespoons flour and cook until light brown.  Then, add 1 chopped onion, 1 chopped green pepper, 3 chopped celery stalks, and 1/2 teaspoon salt.  Cook until all the vegetables are softened and mixed well with the flour about 6 minutes.  Next, stir in the creole seasoning.  Add 1/2 to 3/4 cup of white wine. Cook another 5 minutes.  Add 1 can (14 ounce) of crushed tomatoes with 1/4 cup water, 1 tablespoon Worcestershire sauce, and 1 teaspoon sugar.  Bring up to a boil. Simmer while preparing rice for serving.

For the final step, add up to 2 pounds of uncooked large shelled and cleaned shrimp.  I used less of 26-30 per pound size.  Continue to cook until the shrimp are pink. This will take about 6-8 minutes.  Serve with a dash of parsley flakes or sprinkle with chopped green onions as a garnish.

The recipe also suggests adding 2 tablespoons lemon juice at the end after the shrimp are cooked.  I chose not to do that step.  Perhaps that would brighten the taste, but I liked the taste of the creole mixture, so chose not to add the juice.

This is a delicious recipe and one that I will prepare again for our family.

 

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