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We hope you got benefit from reading it, now let's go back to mike's ez cajun shrimp creole recipe. To cook mike's ez cajun shrimp creole you only need 18 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Mike's EZ Cajun Shrimp Creole:
- Prepare 2 Pounds of LG Pre-Steamed Shrimp [shells or tails left on].
- Get 1 of Ex LG White Onion [chopped].
- You need 3 of LG Stalks Celery [chopped - with leaves].
- Provide 1 of Green Bell Pepper [chopped].
- Get 6 Cloves of Garlic [minced].
- Get 1/3 Cup of Green Onions [chopped + reserves].
- Take 1 (28 oz) of Can Hunts Pureed Tomatoes.
- Get 1 tbs of Worshestershire Sauce.
- Prepare 3 tbs of Louisiana Hot Sauce [i use much, much more. as do my students].
- Take 1 tsp of Cayenne Pepper.
- You need 1 of LG Bay Leaf.
- Prepare to taste of Fresh Ground Black Pepper.
- Get 2 tbs of Olive Oil.
- Use 1 tbs of Creole Cajun Seasoning [such as Tony Chachere's - i use more].
- Take 2 Cups of Seafood Stock.
- Get 1 tsp of Dried Thyme.
- Prepare 4 tbs of Hunts Tomato Paste.
- Get as needed of White Rice [minute or success rice works well in a pinch].
Instructions to make Mike's EZ Cajun Shrimp Creole:
- Dethaw your pre-steamed shrimp..
- Make your own seafood stock. Reserve any shrimp fluids from your dethawed shrimp bag and gently pull the tails from your shrimp. Place all the shells and tails and fluids in a pot with 2.5 cups of water. Boil for 15 minutes. Strain and reserve all stock..
- Brine your shrimp in ice water with 2 tbs salt and 1 tbs sugar for 15 minutes in fridge. Yes, you can brine pre-steamed shrimp! :0).
- While waiting, chop your vegetables. Add oil to pot and cook vegetables until they're translucent. Usually about 5 minutes. Not too long tho. You'll want some crisp to your veggies!.
- Add your herbs, seasonings, tomato puree and paste plus, 1 cup seafood stock to pot. Mix well. Simmer down for 10 minutes or until your sauce thickens a bit. You'll want your sauce to be hearty and viscous enough to support your plump shrimp. But, thin enough to saturate your rice. If too thick, add additional seafood stock. In the end, if you want your sauce thicker - mix 2 tbs corn starch to 1 tbs water. Mix well and slowly add this slurry to your boiling sauce. It'll thicken up as it simmers so go slow..
- Drain your shrimp [remove ice] and place shrimp in your simmering pot. Simmer only until shrimp are hot or, your sauce has returned to a simmer. Remember, your shrimp are already pre-steamed and you don't want to over cook them..
- Boil your rice. Use whatever seafood stock you have left for that boil to season your rice..
- Serve hot - over white rice. Garnish dish with green onions and parsley. Serve with additional Louisiana Hot Sauce. Enjoy my friends!.
Ragin Cajun Shrimp Creole. has been added to your Cart. See and discover other items: meat sauce, fresh shrimp, cajun meat seasonings, cajun sauce, cajun seasoning, creole seasoning. This popular creole dish is made with tomatoes, shrimp, and the cajun holy trinity of celery, bell pepper, and onion, which is the hallmark of cajun and creole cooking. The most authentic shrimp creole would be served with Gulf shrimp, but since most of us don't have access to wild-caught. I grew up eating shrimp Creole.
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