Many years ago I worked in a local seafood restaurant, The Wharf. It was one of my favorite jobs. We were a wild crew. But that would be a different blog…
Today I am thinking of the Shrimp Creole we used to serve there. I have played with my memory of how it tasted and have come up with this recipe. Tomatoes and peppers and spicy, it’s got to be spicy! Then serve it with Tabasco sauce to make it spicier! One of the best things about shrimp creole is that it warms up in the microwave to make an awesome breakfast. Start the day out right.
3 strips bacon cut into 1 inch pieces
1 large onion cut into chunks
2 large peppers (1 red & 1 green)
3 stalks celery cut into 1 inch pieces
1 Tablespoon hot paprika
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon thyme
1/2 teaspoon cayenne ( more or less to suite taste)
1 Serrano chili minced
3 garlic cloves grated
1 15 ounce can diced tomatoes
3/4 pound wild American shrimp 25-31 size, peeled and deveined
4 cups cooked rice ( I use brown rice)
1. Sauté bacon in a deep sauté pan over medium heat to your desired doneness. Reserve the bacon for another use. ( I use it in a salad with creamy dressing to serve with the shrimp creole)
2. Add the onion, peppers and celery to the bacon renderings and wilt.
3. Add paprika, cumin, coriander, thyme and cayenne, Serrano and garlic stirring till fragrant.
4. Stir in tomatoes and simmer over medium low for 15 minutes.
5. Bring to a boil. Add shrimp and cover for 3 minutes.
6. Serve over cooked rice.