By request here is a good and easy recipe for a great one pot meal. well, two pots since you have to cook some rice too. 
INGREDIENTS:
1/4 cup vegetable oil or bacon fat for saute'
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
4 cups peeled, seeded, and chopped tomatoes, canned is fine.
1 tablespoon chopped garlic
Salt and cayenne pepper
1 cup shrimp stock - you wino's can use 1/2 cup stock and 1/2 cup white wine.
2 bay leaves
2 pounds large shrimp, peeled and deveined
2 tablespoons flour mixed with 1/4 cup cold water
1/2 cup chopped green onions, plus another 1/2 cup green tops for garnish
1/2 cup chopped parsley
creole seasoning to taste - recipe below
6 cups cooked long grain rice
DIRECTIONS:
In a large saute pan, at least 12", heat the oil or bacon fat. When hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Saute for 2 minutes till the vegetables start to wilt. Stir in the tomatoes and garlic and saute for 2 more minutes. Season with salt and cayenne.
Stir in the shrimp stock and bay leaves. (if you bought fresh shrimp you can boil the shells with a little salt, pepper, thyme and bay leaf to make shrimp stock, or you can substitute chicken stock, vegetable stock or just plain water) Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the cleaned shrimp and saute for about 2 to 3 minutes. The shrimp will begin to turn pink. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions and parsley. Check the seasoning. Remove from heat.
To assemble, spread a mound of rice in the center of each plate. Spoon the Shrimp Creole over the rice and garnish with more green onion tops. Serve with a garden salad and fresh french bread.
Creole Seasoning
I prefer to make my own as it keeps the dry herbs in my kitchen moving along faster, things stay fresher and you can control the saltiness. This makes about 1/3 cup you can store in an airtight container or spare spice shaker.
1 1/2 tablespoons paprika
1 tablespoons salt,
1 tablespoons garlic powder
1/2 tablespoon ancho chili powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon cayenne pepper
1/2 tablespoon dried leaf oregano
1/2 tablespoon dried thyme
Mix well.
OK, now I'm hungry for Shrimp Creole and wish I didn't have ribs cooking for our Survivor party tonight. Dang you BamaLuver
INGREDIENTS:
1/4 cup vegetable oil or bacon fat for saute'
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
4 cups peeled, seeded, and chopped tomatoes, canned is fine.
1 tablespoon chopped garlic
Salt and cayenne pepper
1 cup shrimp stock - you wino's can use 1/2 cup stock and 1/2 cup white wine.
2 bay leaves
2 pounds large shrimp, peeled and deveined
2 tablespoons flour mixed with 1/4 cup cold water
1/2 cup chopped green onions, plus another 1/2 cup green tops for garnish
1/2 cup chopped parsley
creole seasoning to taste - recipe below
6 cups cooked long grain rice
DIRECTIONS:
In a large saute pan, at least 12", heat the oil or bacon fat. When hot, add the onions. Saute for 2 to 3 minutes. Season with salt and cayenne. Stir in the peppers and celery. Saute for 2 minutes till the vegetables start to wilt. Stir in the tomatoes and garlic and saute for 2 more minutes. Season with salt and cayenne.
Stir in the shrimp stock and bay leaves. (if you bought fresh shrimp you can boil the shells with a little salt, pepper, thyme and bay leaf to make shrimp stock, or you can substitute chicken stock, vegetable stock or just plain water) Bring the liquid up to a boil and reduce the heat. Simmer for 20 minutes. Add the cleaned shrimp and saute for about 2 to 3 minutes. The shrimp will begin to turn pink. Stir in the flour mixture and simmer for 2 minutes, or until the sauce starts to thicken. Stir in the green onions and parsley. Check the seasoning. Remove from heat.
To assemble, spread a mound of rice in the center of each plate. Spoon the Shrimp Creole over the rice and garnish with more green onion tops. Serve with a garden salad and fresh french bread.
Creole Seasoning
I prefer to make my own as it keeps the dry herbs in my kitchen moving along faster, things stay fresher and you can control the saltiness. This makes about 1/3 cup you can store in an airtight container or spare spice shaker.
1 1/2 tablespoons paprika
1 tablespoons salt,
1 tablespoons garlic powder
1/2 tablespoon ancho chili powder
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon cayenne pepper
1/2 tablespoon dried leaf oregano
1/2 tablespoon dried thyme
Mix well.
OK, now I'm hungry for Shrimp Creole and wish I didn't have ribs cooking for our Survivor party tonight. Dang you BamaLuver
