Mike's EZ Cajun Shrimp Creole

Name: Mike's EZ Cajun Shrimp Creole
Total time: 1800 s
Yield: 2 servings
Cuisine: American
Ingredients: 2 Pounds LG Pre-Steamed Shrimp [shells or tails left on]; 1 Ex LG White Onion [chopped]; 3 LG Stalks Celery [chopped - with leaves]; 1 Green Bell Pepper [chopped]; 6 Cloves Garlic [minced]; 1/3 Cup Green Onions [chopped + reserves]; 1 (28 oz) Can Hunts Pureed Tomatoes; 1 tbs Worshestershire Sauce; 3 tbs Louisiana Hot Sauce [i use much, much more. as do my students]; 1 tsp Cayenne Pepper; 1 LG Bay Leaf; to taste Fresh Ground Black Pepper; 2 tbs Olive Oil; 1 tbs Creole Cajun Seasoning [such as Tony Chachere's - i use more]; 2 Cups Seafood Stock; 1 tsp Dried Thyme; 4 tbs Hunts Tomato Paste; as needed White Rice [minute or success rice works well in a pinch]

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Such an easy recipe! Know that 8 year old students made this deliciously spicy, super plump shrimp tomato based Cajun dish in 30 minutes. Excellent work lassies! I'm so stinking proud of ya'll!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Such an easy recipe! Know that 8 year old students made this deliciously spicy, super plump shrimp tomato based Cajun dish in 30 minutes. Excellent work lassies! I'm so stinking proud of ya'll!

Saved

Ingredients

30 mins

2 servings

2 PoundsLG Pre-Steamed Shrimp [shells or tails left on]
1Ex LG White Onion [chopped]
3LG Stalks Celery [chopped - with leaves]
1Green Bell Pepper [chopped]
6 ClovesGarlic [minced]
1/3 CupGreen Onions [chopped + reserves]
1 (28 oz)Can Hunts Pureed Tomatoes
1 tbsWorshestershire Sauce
3 tbsLouisiana Hot Sauce [i use much, much more. as do my students]
1 tspCayenne Pepper
1LG Bay Leaf
to tasteFresh Ground Black Pepper
2 tbsOlive Oil
1 tbsCreole Cajun Seasoning [such as Tony Chachere's - i use more]
2 CupsSeafood Stock
1 tspDried Thyme
4 tbsHunts Tomato Paste
as neededWhite Rice [minute or success rice works well in a pinch]

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Steps

30 mins

1

Dethaw your pre-steamed shrimp.
2

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.
3

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)
4

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!
5

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.
6

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.
7

Boil your rice. Use whatever seafood stock you have left for that boil to season your rice.
8

Serve hot - over white rice. Garnish dish with green onions and parsley. Serve with additional Louisiana Hot Sauce.
Enjoy my friends!

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Cooksnaps

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MMOBRIEN @cook_2891564

on May 14, 2016 07:34

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!