New Orleans–style shrimp Creole

New Orleans–style shrimp Creole

     ¾ cup long-grain white rice

    1 yellow onion

    2 celery ribs

    1 green bell pepper

    10 ounces wild Gulf shrimp

    2 tablespoons tomato paste

    1 cup diced tomatoes

    Creole spice blend (granulated garlic – dried oregano – dried thyme)

    1 fresh bay leaf

    1 tablespoon vegan Worcestershire sauce (contains soy)

    ¼ teaspoon cayenne (optional)

    3 scallions

 Cook the rice

In a small sauce pot, combine the rice and 1¼ cups lightly salted water.

Bring to a boil, reduce to a simmer, cover, and cook until the rice is

tender and the liquid is absorbed, 12 to 15 minutes. Fluff with a fork,

cover, and keep warm.

While the rice cooks, prepare the vegetables and cook the shrimp Creole.

 Prep the vegetables

Peel and finely chop the yellow onion.

Trim the ends from the celery; cut the celery in half lengthwise, then

thinly slice crosswise.

Remove the stem, ribs, and seeds from the bell pepper. Cut the bell pepper

lengthwise into ¼-inch-wide strips, then thinly slice crosswise.

 Cook the shrimp Creole

Rinse the shrimp, then drain on a paper-towel-lined plate and pat dry.

Season lightly with salt and pepper.

 In a medium sauce pot over medium-high heat, warm 2 teaspoons oil until hot

but not smoking. Add the onion, celery, bell pepper, and tomato paste,

season with salt and pepper, and cook, stirring occasionally, until lightly

browned, 2 to 3 minutes. Add the tomatoes, Creole spice blend, bay leaf,

Worcestershire sauce, ½ cup water, and as much cayenne as you like. Bring to

a boil, reduce to a simmer, cover, and cook until the sauce is slightly

thickened and the vegetables are just tender, 3 to 5 minutes.

 Add the shrimp and cook until firm and cooked through, 2 to 3 minutes.

Remove from the heat, discard the bay leaf, and season to taste with salt

and pepper.

When the shrimp Creole is almost done, prepare the scallion garnish.

 Prep the garnish

Trim the root ends from the scallions; thinly slice the scallions on the

diagonal.

 Serve

Transfer the rice to the center of individual bowls. Spoon the shrimp Creole

around the rice, sprinkle with the scallions, and serve.

 

TIP: Because shrimp cook so quickly, it’s easy to overdo it. Luckily, you

can readily see when they’re done: Translucent and limp when raw, shrimp

curl up to become firm and opaque when heated. The smaller the shrimp, the

faster they cook—so watch them closely once they’re tossed into the pot.

 

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