Sunday, October 23, 2016

Betty Crocker: Shrimp Creole

I was just thinking the other day about how my mom was actually pretty open in trying different recipes when we were kids (hello, eggplant parmesan).  I mean, within her ability to find ingredients at the grocery store, where even fresh asparagus was unusual.  We ate shrimp creole every once in a while, probably when shrimp was on sale.  And, as a kid, I never really thought further about it.  But now that I'm all grown up, I realize that this is a creole recipe from Louisiana, and it has a surprising amount of spice for the usual dinner.  So tonight I made my mom's recipe and tweaked it a little bit for authenticity, and it was just as delicious, and adventurous, as I remembered.

Shrimp Creole
Adapted from Betty Crocker’s New Good and Easy Cookbook

3 tablespoons unsalted butter
½ large onion, minced
2 ribs celery, diced
½ green pepper, chopped
1 jalapeno pepper, minced
2 cloves garlic, minced
1 bay leaf
3 sprigs thyme
¼ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper or Tabasco sauce
1 teaspoon sea salt
1 (14½-ounce) can fire-roasted crushed tomatoes
2 tablespoons tomato paste
2 cups shrimp stock or water
2 cups frozen cooked salad shrimp
¼ cup parsley, minced
4 green onions, chopped
1 tablespoon cornstarch (optional)

Melt butter over low heat. Add onion, celery, green pepper, jalapeno, and garlic, and cook until onion is translucent. Blend in remaining ingredients except shrimp, parsley, and green onions. Cook slowly, uncovered, stirring occasionally, about 30 minutes. Stir in shrimp, parsley, and green onions. If desired, make a slurry with the cornstarch and liquid from the pan, and then mix into the shrimp creole.  Allow to cook for several more minutes until thickened.  Serve on hot cooked rice.

Makes 6 servings

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