Try this Shrimp Creole I recipe, or contribute your own.
- Carbohydrate 4.45944749887742 g
- Cholesterol 940.335416675387 mg
- Fat 192.525952642144 g
- Fiber 0.682956931890272 g
- Protein 229.033455971944 g
- Saturated Fat 57.7537148631862 g
- Serving Size 1 1 Serving (1553g)
- Sodium 957.450388917302 mg
- Sugar 3.77649056698714 g
- Trans Fat 16.2729455557756 g
- Calories 2725 calories
Step-by-step
- In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown. Mix butter or margarine into browned flour. Stir in tomato paste, onion, salt, chile pepper, stock, bay leaves, thyme, and parsley. Simmer for approximately twenty minutes.
- Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.
Dry-toasting all-purpose flour before introducing melted butter creates a distinct flavor profile through the Maillard reaction, breaking down starches into dextrins that darken and build a nutty foundation without traditional fat frying. Cooking medium shrimp requires strict attention because proteins tighten rapidly at temperatures above 140 degrees Fahrenheit, turning translucent flesh opaque and rubbery within minutes.
- Toast the flour in a dry skillet over medium heat for precisely five minutes, watching for a light brown color shift and a toasted-grain aroma before adding fats.
- Simmer the seasoned chicken broth and tomato paste base for twenty minutes to hydrate the dried herbs and soften the raw edge of the minced onion.
- Store leftovers in an airtight glass container in the refrigerator for no longer than forty-eight hours, keeping in mind that reheating seafood risks toughness.
- Substitute the fresh red chile pepper with a pinch of cayenne at a 1:4 ratio if fresh capsicum is unavailable, adjusting for heat consistency.
Chemical interactions between the tomato paste's natural glutamates and the chicken stock's umami compounds deepen during the twenty-minute simmer, creating a complex baseline that benefits from a day of resting. Reheating this dish gently on low heat prevents the shrimp from seizing up into firm rubber disks.
