Braden Family Cookbook

Chuck Braden

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SHRIMP CREOLE                         Emeril Lagasse/Commander’s Palace

(4 servings)

Creole Seasoning:

2 tsp. salt
2 tsp. hot paprika (or good quality Hungarian sweet paprika)
1 ˝ tsp. garlic powder
1 ˝ fresh ground pepper
1 tsp. onion powder
3/4 tsp. cayenne pepper, ground
3/4 tsp. dried thyme, ground
3/4 tsp. ground oregano, ground

Combine all spices.  If using whole ingredients such as pepper of spice leaves, put them in a spice mill and process into a fine powder.

Shrimp:

2 s tbsp. unsalted butter
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 celery ribs, finely chopped
5 garlic cloves, minced
4 bay leaves
1 tsp. hot paprika (see above)
1/8 tsp. cayenne pepper
1 1/4 cup chicken stock (low sodium, low fat, etc.)
1 28 oz. Can Italian peeled tomatoes drained or coarsely chopped (you may substitute 2 14 ˝ oz. Cans of diced tomatoes)
3 green onions, finely chopped
1 tbsp. Worcestershire sauce
1 tsp. hot sauce
˝ Tsp. salt
2 tbsp. vegetable oil
1 ˝ pounds medium shrimp, shelled and de-veined
Steamed rice, for serving.

Make the Creole seasoning.  Save remaining amount not used in an airtight container.

Melt the butter in a large heavy skillet.  Add the onion, bell pepper, celery and garlic and cook over medium heat, stirring occasionally until softened, but not browned, about 5 minutes.  Add 2 tbsp. of the Creole seasoning, the bay leaves, paprika and cayenne and cook for 30 seconds.  Add the chicken stock, bring to a boil and simmer for about 5 minutes until slightly reduced.  Add the tomatoes, and cook, stirring occasionally, for about 5 minutes.  Add the green onions, Worcestershire sauce, hot sauce and salt, reduce the heat to low and cook until thickened, about 10 minutes. 

Heat the vegetable oil in a large skillet.  When it begins to shimmer, add the shrimp and 2 tbsp. of the Creole seasoning.  Cook over moderately high heat, stirring occasionally, until the shrimp are just cooked and barely pink, about 30 seconds.  Add the tomato sauce and cook over moderate heat until the shrimp are just cooked through, about two minutes.

Serve over steamed white rice right away.

Danger................ Let it sit and the shrimp just cooks and cooks and cooks.