Categories: Recipes Date: Jul 12, 2010 Title: Shrimp Creole
We're celebrating Louisiana seafood at the market this Thursday. Come by and discuss the current state of our local seafood industry with the authors of the newly released "Endangered Foods of the Gulf South." Cafe Adelaide, Cochon and Parkway Bakery will offer Louisiana seafood dishes for sampling from 4-6pm, but don't leave without Louisiana shrimp and Creole tomatoes for Shrimp Creole.
Heat oil in a pot over high heat. Add finely diced onion, celery, bell pepper, and bay leaves. Cook, stirring constantly, for 5 to 6 minutes or until vegetables begin to brown. Reduce heat to medium. Add salt, dried basil, oregano, and thyme, and cayenne, black, and white peppers. Cook, stirring constantly, for 6 to 8 minutes or until mixture turns dark brown. Add 1 cup of the shrimp stock to deglaze the pot, then cook for 4 to 5 minutes or until stock is reduced by about half.
Add larger diced onion, celery, and bell pepper, garlic, and fresh basil, oregano, and thyme. Cook, stirring constantly, for 8 to 10 minutes or until onion is soft and clear. Add the remaining 1 cup of shrimp stock, tomato concasse, and sugar. Bring mixture to a boil, then reduce heat to very low and simmer, stirring occasionally, for 35 to 40 minutes.
Just before serving, return sauce to a boil. Add shrimp and cook, stirring occasionally, for 3 to 4 minutes or until shrimp are just done. Serve immediately with rice.
Note: The onions, celery, and bell pepper in this dish are cut into two different sizes and added at two different stages of the recipe. The recipe also uses dried and fresh herbs, added at two different stages.
Recipe compliments of Chef Frank Brigtsen, Brigtsen's Restaurant