That's right! Today is Mardi Gras or Fat Tuesday and in honor of the day, I am posting a recipe for Shrimp Creole that I made last night (we have small group tonight and we're having pizza which is definitely not a Mardi Gras food) courtesy of
Ella Says Opa.
Brandon was a little bit skeptical at first because he saw green peppers and shallots, but after he tasted it, I think he liked it a lot!
At first I thought it was going to taste a lot like Jambalaya, but I've got to say that the secret ingredient must be the Worcestershire sauce. It added a different layer of flavor that was just right!
Also, last week when I was home sick I was watching good ol' Paula Deen and she was making none other than Shrimp Creole (which was the first recipe I was going to make, but then I saw the recipe below and changed my mind). One tip she gave was to make sure not to overcook the shrimp, so I took that tip and I do believe I have been overcooking shrimp all this time! Tonight's shrimp was so tender and so good. So, everyone else should take Paula's advice and make sure not to overcook shrimp!
Shrimp Creole
Adapted from Ella Says Opa
1 lb. shrimp, peeled and deveined
1 Tbsp. butter
1 Tbsp. canola oil
1 small shallott, diced
1 celery rib, sliced (I didn't have celery so I had to omit it)
1/2 or 1 small green pepper, diced
4 tsp. creole seasoning, divided
1 Tbsp. tomato paste
1/4 cup dry white wine
1 cup diced tomatoes with their juice
3 cloves garlic, minced
1 cup chicken broth
1 bay leaf
2 sprigs thyme
2 tsp. hot sauce
1 Tbsp. Worcestershire sauce
cayenne, salt and pepper to taste
Melt the butter along with the canola oil over medium heat. Add the shallots, celery, and green pepper and cook a couple minutes until they
begin to turn tender. Add 2 tsp. of the creole seasoning and salt.
Sweat the vegetables until soft.
Add the garlic and the tomato paste, cooking off the paste until it
starts to brown. Add the wine to deglaze and reduce it down until it’s
nearly evaporated. Add the tomatoes, broth, remaining Creole seasoning,
bay leaf, thyme, and cayenne, salt and pepper to taste. Bring to a
boil and then reduce to a simmer. Simmer for 15 minutes.
Add the hot sauce (I left this out, but Brandon added it to his own dish), Worcestershire and re-season to taste if necessary.
Sprinkle your shimp with salt, pepper and cayenne to taste. Add
the shrimp to the simmering liquid until just cooked through. Serve
over rice (I used brown rice, but white rice is the traditional way). I also made a batch of cornbread to eat with the meal.
I hope everyone has a fantastic Mardi Gras! Let the good times roll, indeed!