Shrimp Creole

Submitted by Chef #501167

"From River Road Community Cookbook - 1980 "Shrimp Creole is probably one of the most widespread of the old Creole classics, and rightfully so because it's certainly one of the best. This spicy version gains extra richness from the addition of Burgundy Wine.""

 

• Ready In: 55mins
• Ingredients: 20
• Serves: 4-6

ingredients

• 1⁄3 cup vegetable oil
• 6 green onions, chopped
• 1 large onion, chopped
• 2 medium green bell peppers, chopped
• 4 garlic cloves, minced
• 3 celery ribs, chopped
• 6 large tomatoes, peeled, chopped
• 1 1⁄2 cups Burgundy wine
• 1 cup seafood stock or (8 ounce) bottle clam juice
• 1 large bay leaf, minced
• 1 tablespoon minced fresh thyme or 3/4 teaspoon dried leaf thyme
• 1 tablespoon minced parsley, preferable flat-leaf
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon red pepper (cayenne)
• salt
• 1 lemon, juice of
• 3 lbs uncooked medium shrimp, peeled and deveined
• hot cooked rice
• chopped green onion
• minced parsley

directions

1. In heavy 12-inch skillet, heat oil over medium heat. Add 6 green onions, onion, bell peppers, garlic and celery: saute until vegetables are thoroughly wilted, about 10 minutes. Stir in tomatoes and wine. Cook, stirring often until liquid is reduced by 1/2. Stir in stock or clam juice, seasonings and lemon juice. Cover, cook over medium-low heat 30 minutes, stirring occasionally. Stir in shrimp. Cook just until shrimp are coral pink, 7 to 8 minutes. Taste for seasoning, adjust if necessary. To serve, spoon rice onto each plate, top with sauce and shrimp. Sprinkle green onion and parsley over top, serve hot. Makes 4 to 6 servings.