UNITS
SCALE
INGREDIENTS
Rice
- 1 ½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
Creole Sauce
- 3 tbsp Butter
- 1 medium Yellow onion , chopped
- 1 medium Green bell pepper , chopped
- 2 ribs Celery , chopped
- To taste Salt
- To taste Black pepper , freshly ground
- 4 cloves Garlic , minced
- 1 tbsp Paprika , sweet
- 2 tsp Thyme , dried
- 2 tsp Oregano , dried
- 1 tsp Cayenne powder
- 1 ½ cups Stock , chicken or vegetable
- 2 leaves Bay leaf
- 1 15 oz Tomatoes , crushed, canned
- 2 Green onion , sliced
- 2 tsp Worcestershire sauce
- To taste Salt
- To taste Black pepper , freshly ground
- 1 tbsp Lemon juice
Shrimp
- 1 tbsp Neutral oil
- 1 ½ lbs Shrimp, peeled and deveined (41-50 count)
- To taste Salt
- To taste Black pepper , freshly ground
- For garnish Green onion, sliced
METHOD
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 16 to 18 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- In a large skillet, melt butter over medium heat. Add yellow onion, green bell pepper, and celery. Cook until soft, about 5 minutes. Season with salt and black pepper.
- Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, about 2 minutes more.
- Add stock and bay leaves and bring to a boil. Lower to a simmer and cook until reduced by about a quarter, approximately 6 to 8 minutes.
- Add tomatoes and cook until reduced by half, about 10 minutes.
- Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more. Season again with salt and black pepper. Turn off heat and stir in lemon juice.
- In a separate large skillet, heat neutral oil. Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and black pepper. Add prepared sauce to shrimp. Garnish with green onions.
- Using a fork, fluff the rice and serve with shrimp creole.
NOTES
- If you don’t love spice, reduce cayenne to ¼ tsp
- Remove tails if preferred (tails carry more flavor)
- You can use large shrimp if you prefer as they will shrink in size when cooked
- This recipe makes four generous servings. Any leftovers will freeze well
