Chef Paul's (Prudhomme) Shrimp Creole

Course : Cajun
Serves: 1
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3 1/2 pounds shrimp -- with shells and heads
2 1/2 cups basic seafood stock made with heads and shells (recipe follows) OR water
1/4 cup chicken fat -- beef fat or vegetable oil
2 1/2 cups finely chopped onions
1 3/4 cups finely chopped celery
1 1/2 medium finely chopped green peppers
4 tablespoons unsalted butter
2 teaspoons garlic minced
1 piece bay leaf
2 tablespoons plus 2 tsp. Cajun magic seafood magic
1 1/2 teaspoons Tabasco sauce
3 cups peeled and finely chopped tomatoes
1 1/2 cups tomato sauce
2 teaspoons sugar
5 cups hot cooked rice

Preparation / Directions:

Rinse, shell and devein shrimp, make stock from heads and shells (see below). Heat fat over high heat in 4 qt sauce pan. And 1 cup onions and cook over high heat for 3 minutes, stirring frequently. Reduce heat to med-low and cook stirring frequently till onions caramelize, about 3-5 minutes. Add the remaining onions, celery, peppers and 2 tbs. butter. Cook over high heat until celery and peppers start to get tender, stirring occasionally. Add garlic, bay leaf and seafood magic stir well. Add Tabasco sauce and 1/2 cup of stock. Cover and cook over medium heat 5 minutes to blend seasoning and for the vegetables to finish browning, stirring occasionally and scraping bottom of pan well. Add tomato and reduce heat to low and simmer 10 minutes, stirring occasionally and scrapping bottom of pan. Stir in tomato sauce and simmer 5 minutes, stirring occasionally. Add remaining stock and the sugar, simmer another 15 minutes, stirring occasionally. Add the shrimp and cook just until pink and plump, for about 3 to 4 minutes. To serve, spoon about 1 cup sauce over 1/2 cup rice on serving plates.

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