Tuesday, February 23, 2010

Shrimp Creole

As I sit here with my fingers crossed that H-town will see at least a flurry of snow, I'm wishing I had bought ingredients for some type of soup while at the grocery store yesterday. On cold days like today, nothing is better than a big pot of hot soup. One of the soups I make quite often is The Neely's Shrimp Creole. The Hubs loves this one.

The ingredient list is a bit long, but its nothing exceptionally unusual. I make a few tweaks from the original recipe. So, if you want the recipe in its original form, you can check it out here.


* 2 Tablespoons olive oil
* 4 garlic gloves, minced
* 2 medium sized onions, chopped
* 3 stalk celery, chopped
* 1 or 2 green bell peppers, chopped
* 1 teaspoon cayenne pepper
* 2 cups seafood or shrimp stock (if you can't find - chicken stock is okay)
* 1 (28 oz.) can diced tomatoes
* 1 can tomato puree
* 1/2 teaspoon Worcestershire sauce
* 1/2 teaspoon hot sauce (like Louisiana Hot Sauce)
* 2 bay leaves
* Salt
* Pepper
* 1 1/2 - 2 lbs. large shrimp, peeled and deveined
* green onions, chopped (optional)
* Steamed Rice


1. Heat a large pot over medium heat. Add olive oil.

2. Saute garlic, celery, onion and bell peppers. Cook until softened, about 5 minutes.

3. Stir in cayenne pepper and cook another 5 minutes.

4. Add seafood stock, tomatoes, tomato puree, Worcestershire sauce, hot sauce and bay leaves. Season with salt & pepper.

5. Simmer for 35 minutes, stirring occasionally.

6. Add shrimp and cook about 4 minutes until shrimp are cooked through.

7. Serve over rice and garnish with green onions.

My Tid-Bits:

* CAUTION: If you use the full amount of cayenne pepper & hot sauce, this dish is SPICY! I usually use half the amount of each & let The Hubs add more to his own bowl if he wants it more spicy.

* Seafood Stock - You have 2 options. You can find the type I used (photo above) in the refrigerated seafood section. At HEB it is by the crab meat, fish, etc. You can also buy shrimp bouillon cubes in the ethnic section.

* This recipe makes a BIG pot of Creole. If you're cooking for 2 people, like myself, you can easily freeze half. Before you add the shrimp, ladle the portion you want to freeze into a plastic container. Cover with plastic wrap, put the lid on & freeze. When you are ready to use the frozen portion, reheat it in a skillet & add the appropriate amount of shrimp.

* Sausage or chicken can also be added as enhancements.

P.S. I had planned to make one of my favorite shrimp & pasta dishes tonight to share with you all tomorrow, but The Hubs just came home and said he wanted to go out to eat. Who am I to argue? Maybe it will snow on us while we're out & about.


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