In the Kitchen: Fat Catz' Shrimp Creole - - Tyler, Longview, Jacksonville |ETX News


In the Kitchen: Fat Catz' Shrimp Creole

Fat Catz Louisiana Kitchen Shrimp Creole

or Shrimp Sauce Piquant Recipe

Serves 6
2 pound fresh large shrimp, cleaned and deveined
4 tablespoon olive oil
1 medium onion, chopped
1 large green bell pepper, chopped
2 ribs celery, chopped
1 qt. crushed red tomatoes
1 teaspoon salt

½ teaspoon black pepper
½  teaspoon cayenne pepper (or to taste)
½  teaspoon crushed thyme leaves
2 bay leaves
2 - 4 cloves of garlic, minced
6 cups cooked white rice (see recipe below)

Heat oil in pan over medium high heat. Add garlic, peppers, onions, and celery to pan and cook until just tender. Stir in the canned tomatoes, thyme, and the bay leaves.

Season to taste with cayenne pepper and salt. Continue cooking over medium high heat, 10 to 15 minutes, until sauce reduces and slightly thickens. Add shrimp and sauté just until done.  Do not over cook shrimp.
Serve over hot white rice or Cajun dirty rice.

If you want to make this a Sauce Piquant add 2 tablespoons of chopped jalapenos.

To make 6 cups of cooked white rice:

2 cups long grained white rice
3-1/4 cups water
1 teaspoon sea salt

Start the rice after you remove the shrimp -- right before you cook the Trinity. The rice will be cooked just about the time your sauce is ready.
Bring the water to a boil in a saucepan over high heat. Stir in the rice and salt; cover reduce heat to low and simmer for exactly 20 minutes. No peeking while the rice is cooking! Check to make sure that the rice is tender and that the water is absorbed. If not, recover and cook over low heat for a few extra minutes. Remove from heat and leave covered for about 5 minutes. Do not stir with a spoon. You can fluff it up with a fork if you wish.

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