Recipe For Shrimp Creole
Leslie Said:
which aisle would i find filé powder in my grocery store?We Answered:
I live in the south but outside of LA and it is really hard to find. Dean and Deluca(sp) sell it if you have one locally. I stock up when in the New Orleans area.The others are right it would be on the spice isle. Usually on a bottom shelf near the creole seasonings.
I wish I could give you some of what I have I bought 4 bottle last summer in south LA.
Deborah Said:
what to substitute for dry white wine?We Answered:
there are non alcohol wines nowsparkling apple juice
sparkling grape juice
rice wine has alcohol
extracts usually contain alchohol
if your concerned about alcohol
in cooking usually it cooks out
my favorite cooking wine is cream sherry
Elaine Said:
Looking for a "Shrimp Creole" Recipe from Tobago?We Answered:
Shrimp CreoleWhat You Need:
12 medium-sized firm ripe tomatoes or 4 cups coarsely chopped drained canned tomatoes
3 pounds uncooked medium-sized shrimp (about 20 to 24 to the pound)
½ cup vegetable oil
2 cups coarsely chopped onions
1 cup coarsely chopped green peppers
1 cup coarsely chopped celery
2 teaspoons finely chopped garlic
1 cup water
2 medium-sized bay leaves
1 tablespoon paprika
½ teaspoon ground hot red pepper (cayenne)
1 tablespoon salt
2 tablespoons cornstarch mixed with ¼ cup cold water
6 to 8 cups freshly cooked long grain white rice
How To Cook:
1. If you are using fresh tomatoes, drop them three or four at a time into a pan of boiling water and remove them after 15 seconds. Run cold water over them and peel them with a small sharp knife.
2. Cut out the stems, then slice the tomatoes in half crosswise, and squeeze the halves gently to remove the seeds and juice. Chop the tomatoes coarsely. (Canned tomatoes need only be thoroughly drained and chopped.)
3. Shell the shrimp. Devein them by making a shallow incision down the back with a small sharp knife and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp in a colander set under cold running water and spread them on paper towels to drain.
4. In a heavy 4- to 5-quart casserole, heat the oil over moderate heat until a light haze forms above it. Add the onions, green peppers, celery and garlic and, stirring frequently, cook for about 5 minutes, or until the vegetables are soft and translucent but not brown.
5. Stir in the tomatoes, water, bay leaves, paprika, red pepper and salt, and bring to a boil over high heat. Reduce the heat to low, cover the casserole partially and, stirring occasionally, simmer the mixture for 20 to 25 minutes, or until it is thick enough to hold its shape almost solidly in a spoon.
6. Stir in the shrimp and continue to simmer, partially covered, for about 5 minutes longer, or until they are pink and firm to the touch.
7. Stir the cornstarch-and-water mixture once or twice to recombine it, and pour it into the casserole. Stir over low heat for 2 or 3 minutes, until the sauce thickens slightly. Pick out and discard the bay leaves, then taste the sauce for seasoning.
8. Serve the shrimp Creole at once, directly from the casserole, accompanied by the rice in a separate bowl. Or, if you prefer, mound the rice on a deep heated platter and ladle the shrimp Creole around it.
Tina Said:
Any good but easy Cajun recipes?We Answered:
My wife and I love this site!! Great shrimp creole recipe and a lot of other great stuff.http://www.nolacuisine.com/
Charlie Said:
cool weekend wx coming up,... i would like a super recipe for shrimp creole. just purchased a rice cooker...?We Answered:
CHICKEN OR SHRIMP CREOLE48 oz. uncooked shrimp, peeled & deveined or 48 oz. preboiled chicken, skinned & deboned
6 c. cooked brown rice
Creole Sauce
CREOLE SAUCE:
Pam spray
2 tbsp. onion flakes
1/4 c. chopped green pepper
1/2 c. chopped celery
1/4 c. tomato juice
1 pkg. Sweet & Low
1/2 tsp. chili powder
2 tsp. garlic powder
2 tsp. Mrs. Dash seasoning
2 tsp. parsley flakes
Dash of pepper
2 c. cooked or canned tomatoes
Heat nonstick skillet sprayed with Pam, add onion flakes, green pepper and celery and cook until celery is tender. Blend tomato juice in separate bowl. Mix Sweet and Low and seasonings with tomatoes and add to celery mixture. Cook and stir 5 minutes or until clear and slightly thickened.
Add shrimp or chicken to hot creole sauce and simmer gently about 10 minutes or until shrimp is pink and tender. Divide into 6 equal servings over top of 1 cup brown rice, each serving.