Recipe by evelyn/athens
A classic, and for good reason. You can't beat this dish for ease, style, presentation and, most of all TASTE!
Top Review by BoxO'Wine
This is an excellent shrimp recipe,as it is very different from a standard creole recipe. Making a stock out of the shrimp shells is brilliant. I used all green peppers as I was out of red, and I used canned mushrooms. I will increase the tabasco sauce to 1/2 tsp the next time I make it to give the dish a little more zing. Served over steamed jasmine rice. Thanks for sharing a great recipe.
- 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
Directions See How It's Made
- 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.