A classic, and for good reason. You can't beat this dish for ease, style, presentation and, most of all TASTE!
- 1 1⁄2 lbs small shrimp, shelled,reserving the shells,and deveined
- 1⁄4 cup butter
- 2 cloves garlic, halved
- 1⁄3 cup finely chopped onion
- 1⁄2 cup finely chopped red bell pepper
- 1⁄2 cup finely chopped green bell pepper
- 3 ounces chopped mushrooms
- 1⁄4 cup finely chopped celery
- 2 teaspoons sweet paprika
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 2 tablespoons sour cream
- 1⁄4 teaspoon Tabasco sauce, to taste
- rice, ring (recipe is in my cookbook)
- 1⁄4 cup minced fresh parsley
- Rinse shrimp well and pat dry on paper towels.
- In a bowl, rinse reserved shells well in several changes of water, drain them in a colander.
- Combine them with 2 cups water in a saucepan.
- Bring to boil and simmer mixture for 20 minutes.
- Strain broth through a sieve lined with a dampened paper towel (there should be about 1 ¼ cups of broth, if not, add enough water to measure, or reduce).
- In a large skillet, melt 2 tblsps butter over moderately-low heat and in it cook the garlic, stirring, until it is pale golden.
- Discard garlic and add shrimp to the oil.
- Cook over moderate heat, stirring, for 3 minutes, or until barely pink, but not cooked through.
- Transfer shrimp to a bowl, add remaining 2 tblsps of butter to the skillet and cook onion, peppers, mushrooms and celery, stirring, for 5 minutes.
- Add paprika and flour and cook over moderately-low heat, stirring, for 3 minutes.
- Stir in tomato paste and reserved shrimp broth and bring to boil.
- Add shrimp mixture and simmer, stirring occasionally, for 3 minutes, or until shrimp are cooked through.
- Stir in sour cream and Tabasco.
- Bring mixture to a simmer, stirring, and season with salt and pepper (may be made 1 day in advance and kept covered and chilled. Reheat in skillet over moderately-low heat, stirring, until heated through, but do not let boil.) Spoon Shrimp Creole in center and around edge of rice ring and garnish with parsley.