Shrimp Creole
Introduction
This is Mama Miche, and today in my Magic Kitchen: Shrimp Creole
This recipe comes from the recipe my MIL cooked for her kids. For the hubster's birthday through the years, she would make him the dinner of his choice and this was a frequently requested meal. If you make it, I think you'll know why. I use our Twice Stolen spice blend, and yes, it's that versatile. It replaces plain salt in the original ingredient list. It's a delicious update to an already great, comforting meal. That's one way we redefine comfort food in Mama Miche's Magic Kitchen.
Let me make your kitchen magic, MMMK. Let's eat!
Tools
Large chef knife
Cutting board or mat
Measuring spoon & cups
Dutch Oven or 10 quart pot
Ingredients
Makes 12 servings
3, 28 oz cans, diced tomatoes
4 lbs uncooked medium shrimp (20-24 to the lb), shelled & deveined
1/4 cup avocado oil
3 cups coarsely chopped onion
2 cups coarsely chopped bell pepper
2 cups coarsely chopped celery
2 tbsp minced garlic
3 bay leaves
1 tbsp paprika
1 tbsp Twice Stolen Spice™
2 tbsp corn starch with 1/4 cup water (slurry)
6 cups rice
Directions
Prep Time: 10 minutes Cook Time: 35 minutes
Prep
Shell and devein shrimp if needed.
Open cans of diced tomato
Cook
In a large pot, heat the oil over moderate heat.
Add onions, peppers, celery, and garlic
Stir frequently for about five minutes or until veggies are soft and translucent.
Tomatoes, leaves, paprika, and Twice Stolen Spice™
Bring to a boil over high heat
Reduce heat and simmer for 20 to 25 minutes or until thick enough to hold shape in a spoon.
Stir in shrimp.
Simmer partially covered for five minutes.
Stir cornstarch slurry to recombine it and pour into casserole and stir.
Cook over low heat until the sauce thickens.
Discard bay leaves.
Taste and adjust seasoning if needed.
Notes:
Serve on or next to rice* I like to create a mound of rice and ladle the Creole around it.
