Shrimp Creole

We are on our way to the South Carolina coast, so I know I will be fixing one of my favorite dishes in the next few days. I serve it over Charleston Grits because why have rice when you can have grits? I’m not sure where I got this classic recipe, I’ve been making it for years. Make sure you’ve got the time to make it right, the key is in the amount of time on the heat.

Shrimp Creole

1/4 c oil

1/4 c flour

1 1/2 c chopped onion

1 c sliced green onions

1 c chopped celery

1 c chopped green pepper

2 cloves garlic, minced

1 14.5 oz can diced tomatoes, undrained (or 2-3 fresh tomatoes, diced)

1 8 oz. can tomato sauce (or pureed tomatoes)

1 6 oz. can tomato paste

1 c water

1 1/2 t salt

1 t pepper

2 bay leaves

1 T lemon juice

1 t worcestershire sauce

1/4 t hot sauce

3 lb shrimp, uncooked, tails off

 

Heat oil in large skillet over medium heat. Cook the shrimp until pink and remove, set aside. Gradually whisk flour into the oil to make a roux, whisk constantly for as long as you can, minimum 15 minutes, up to an hour. The longer the whisk, the deeper and richer the color and flavor of your roux. Add onions, celery and green pepper and cook over medium heat for 10 minutes, add garlic and cook another 5 minutes. Add tomatoes and the rest of the ingredients except shrimp. Bring to a boil, cover, reduce heat and simmer for 1 hour, stirring occasionally. Discard bay leaves, add shrimp and serve over grits or rice. Serves 6-8

 

Charleston Grits

http://wp.me/p2n6WI-pW