Subj : Shrimp Dishes We Love 08
To   : All
From : Dave Drum
Date : Wed Nov 20 2024 03:31 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shrimp Creole
 Categories: Seafood, Vegetables, Herbs, Chilies
      Yield: 4 servings
 
MMMMM----------------------CREOLE SEASONING---------------------------
      1 tb Smoked paprika
      1 tb Chilli spice mix
      1 ts Onion powder
      1 ts Garlic powder
    1/2 ts Cayenne pepper
    1/2 ts Fine sea salt
    1/2 ts Black pepper

MMMMM---------------------------SHRIMP--------------------------------
      1 lb Shrimp; peeled and deveined
      2 ts Creole seasoning
    1/4 c  Unsalted butter
    1/3 c  A-P flour
      1 md Yellow onion; fine chopped
      2    Celery ribs; thin sliced
      1    Green bell pepper; cored,
           - fine chopped
      4 cl Garlic; minced
     15 oz Can tomato sauce
      2 ts Hot sauce; more to taste
           - (opt)
      1 ts Granulated sugar
    1/2 ts Dried thyme
    1/2 ts Dried oregano
    1/2 ts Dried basil
      2    Dried bay leaves
           Salt & black pepper
    1/4 c  Chopped scallions
    1/4 c  Chopped flat-leaf parsley
           - leaves and tender stems
           Steamed rice; for serving
 
  MAKE THE OPTIONAL CREOLE SEASONING: Combine all
  ingredients in a small bowl and stir together. The
  seasoning makes about 1/4 cup; store it in a closed
  container in a cool, dry place.
  
  Toss the raw shrimp with 1 teaspoon Creole seasoning and
  set aside.
  
  In a Dutch oven or large, heavy skillet, melt the butter
  over medium-low heat. Sprinkle the flour on top and stir
  constantly with a wooden spoon until a roux the color of
  peanut butter forms, about 10 minutes.
  
  Add the onion, celery and bell pepper, increase the heat
  to medium and cook until softened, stirring
  occasionally, about 8 minutes. Stir in the garlic and
  cook until fragrant, 1 minute.
  
  Stir in 1/3 cup water, then the tomato sauce, hot sauce
  (if using), sugar, thyme, oregano, basil, bay leaves, 1
  1/2 teaspoons salt, 1/2 teaspoon black pepper and the
  remaining 1 teaspoon Creole seasoning. Bring to a
  simmer, then reduce the heat to low. Cover and simmer
  for 10 minutes until thickened, stirring occasionally to
  make sure that the bottom doesn't burn. (If needed, add
  more water.)
  
  Once the stew has thickened, add the seasoned shrimp and
  simmer until opaque and cooked through, about 5 minutes,
  turning each piece halfway through the cooking time.
  Taste and adjust seasoning.
  
  Remove from the heat and let stand for 10 minutes,
  uncovered. Sprinkle with scallions and parsley, and
  serve over steamed rice.
  
  By: Vallery Lomas
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "A superstition is a premature explanation that overstays its time"- G.
les
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.