Shrimp Creole
Received this recipe from Debi, a lady I met in a canning class. She found it in a newspaper in Louisiana.
Received this recipe from Debi, a lady I met in a canning class. She found it in a newspaper in Louisiana.
- 1 teaspoon salt
- 2 tablespoons butter
- 8 ounces tomato paste
- 4 cups water
- 1/2 teaspoon dried thyme
- 3 tablespoons worcestershire sauce
- 1 cup celery chopped
- 3 tablespoons brown sugar
- 1 medium onion chopped
- 1/2 cup white wine
- 1 tablespoon fresh parsley chopped
- 8 green onion chopped
- 1/2 teaspoon tabasco sauce
- white rice cooked
- 2 cloves garlic chopped fine
- 1 tablespoon creole seasoning
- 1 teaspoon dried basil or 1 tbl fresh
- 1 quart shrimp
- 1/2 cups green bell pepper
- Carbohydrate 1061.85376817789 g
- Cholesterol 1422.92624712175 mg
- Fat 58.0939559960045 g
- Fiber 165.726924996224 g
- Protein 362.399701117652 g
- Saturated Fat 21.8668700159131 g
- Serving Size 1 1 Serving (5942g)
- Sodium 29037.1235210039 mg
- Sugar 896.126843181667 g
- Trans Fat 11.5089560826806 g
- Calories 5756 calories
Step-by-step
- Saute onions, garlic, bell pepper and celery in butter for 5 minutes.
- Combine tomato paste, water, wine, Worcestershire, Tabasco, salt, creole seasoning and sugar in covered casserole.
- Add sauteed vegetables and place in preheated 350 degree oven for an hour.
- Add basil, thyme, parsley and shrimp and cook an additional 45 minutes.
- Serve with cooked white rice.
Swapping the Base Elements
Replacing the white wine with chicken broth alters the foundational acidity, requiring an extra splash of Worcestershire sauce to maintain balance. Butter can be substituted with olive oil, though the dairy solids in butter contribute necessary browning compounds during the initial five-minute vegetable saute. Adjust the brown sugar incrementally if reducing the tomato paste volume, because concentrated paste carries natural sweetness that standard tomato purine lacks.Reading Doneness Without Tools
Shrimp proteins tighten and opaque rapidly when subjected to sustained heat. Raw crustacea display a translucent grey appearance that shifts to a solid pink exterior accompanied by white opaque flesh inside. Watch the shape closely as the seafood cooks in the liquid; a loose C-shape indicates proper tender doneness, whereas tight O-shaped curls signal overcooking and a rubbery texture.Storage and Reheating Dynamics
Tomato-heavy braises develop deeper complexity when stored overnight in a refrigerator for up to 72 hours. Freeze the sauce base without the seafood, as shellfish toughens significantly during a second thermal cycle. Reheat the thawed sauce gently on a stovetop over medium-low heat before dropping in raw shrimp for their final 45-minute simmer.
