A classic dish of wild-caught Gulf shrimp with lots of fresh celery, onions, garlic and green peppers in a base of tomatoes, shrimp stock, fresh thyme, parsley and oregano, cayenne, black pepper and sea salt..
Shrimp à la Creole (adapted from a recipe at nolacuisine.com)
2 pounds fresh shrimp (save shells to make shrimp stock)
2 tablespoons pastured butter
1 tablespoon bacon grease
1 large yellow onion, finely chopped
2 ribs celery, finely chopped
1 small green pepper, finely chopped
2 tablespoons creole seasoning
2 tablespoons tomato paste
2-1/2 cups very ripe fresh tomatoes, diced
1/2 cup dry white wine
2 cups shrimp stock
2 tablespoons garlic, minced
2 fresh bay leaves
cayenne to taste
sea salt to taste
1 tablespoon freshly-ground black pepper
1 teaspoon freshly-ground white pepper
1 bunch fresh thyme
1/4 cup fresh oregano leaves
2 tablespoons Tabasco
1 tablespoon Worcestershire sauce
1/2 cup green onions, green tops thinly sliced, white part sliced into 1/4″ thickness
1/8 cup flat leaf parsley, minced
Melt the butter in a large sauce pan with the bacon grease over medium high heat. When the butter begins to froth, add 1/2 cup of the onions. Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper, reduce the heat to medium and season with 1 tbsp creole seasoning and a healthy pinch of salt. Sweat the vegetables until soft.
Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of sea salt (this will help the tomatoes break down). Stir well.
When the tomatoes start to break down into liquid add the white wine and bring to a low boil. Add the shrimp stock, remaining creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), oregano and thyme. Simmer for 30-45 minutes.
Add the hot sauce and Worcestershire and season to taste with sea salt.
Reduce the heat to low and add the shrimp, simmering until just cooked through.
Serve with boiled rice and garnish with the remaining green onions and parsley.
Our Gulf friends are still struggling to recover from last summer’s devastating oil spill. Please support them at every opportunity!
Fresh jumbo gulf shrimp are briefly boiled in a stock containing sea salt, cracked cumin and coriander and fresh lime juice, then plunged into ice water to stop the cooking process. Half of the shrimp are coarsely chopped and set aside along with the remaining whole pieces. Next, a sofrito of garlic, onions and tomatoes is sauteed in a mixture of bacon fat and butter along with a couple of sliced Anaheim peppers. Bomba rice is added and stirred to coat each grain in the flavored fat, then the cooking stock is added along with a spoonful of achiote paste. Stirred continuously until most of the stock has been absorbed, the chopped shrimp is added along with a little more stock and heated through. Seasoned to taste with freshly-ground black pepper and a handful of chopped fresh cilantro, then turned out into pre-warmed dishes and topped with the reserved whole shrimp and a little more hot stock..
Shrimp stock thickened with sassafras and loaded with lump crab, andouille sausage, jumbo shrimp, garlic, celery, onions and green bell peppers, seasoned with oregano, cumin, bay, thyme and mace..
For hundreds of years the Choctaw Indians have had a settlement at Bayou Lacombe on the North Shore of Lake Pontchartrain; they had a way of making long before the Africans and Europeans arrived.. -NOLA Cuisine
- Harlem’s Danny Glover’s Seafood Gumbo (harlemworldblog.wordpress.com)
Fresh ginger, shallot, garlic, peppers, cilantro, lemon grass, coconut milk, Thai spices*, coconut oil, jasmine rice, fresh jumbo shrimp and unsweetened flaked coconut. Not shown; red curry paste**
Substitute coconut milk for 1/2 of the water called for in the instructions for the rice. In that mixture, steep freshly grated ginger, lemon grass and spices for 15 minutes.
Saute the shallot and garlic in coconut oil until colored. Add peeled & deveined shrimp, spices and peppers and continue to saute until shrimp is just under done. Add curry paste, coconut milk and cilantro. Stir to combine, then simmer on low until thickenend, about 15 minutes.
Meanwhile, cook the rice in the coconut milk and water mixture until liquid is absorbed, about 15 minutes.
Serve topped with toasted coconut and additional cilantro.
* corriander, red pepper, cumin, nutmeg, cinnamon, garlic, black pepper, basil, cardamom and cloves
** dried red chili, garlic, lemon grass, salt, galangal, shrimp paste, kaffir lime peel and pepper
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