New Orleans Shrimp Creole
IntroductionMy son-in-law is from New Orleans and is a sensational cook. He declared this the best he's ever had. Serve over brown rice with a crisp green salad (not included in the nutritional information). My son-in-law is from New Orleans and is a sensational cook. He declared this the best he's ever had. Serve over brown rice with a crisp green salad (not included in the nutritional information).
5 slices bacon , diced
1/2 cup chopped yellow onion
1/2 cup chopped green onion
1 1/2 cups chopped green bell peppers
1 cup chopped celery
1 clove garlic , minced
1 (35 ounce) can plum tomatoes , coarsely chopped,with juice (San Marzano tomatoes)
3 tablespoons tomato paste
1/2 cup chicken stock or 1/2 cup broth
1/4 cup red wine vinegar
1/2 teaspoon dry mustard
1 teaspoon Louisana Hot sauce
1 teaspoon salt
fresh ground pepper
1/2 cup dry red wine
1 lb large raw shrimp , peeled and deveined
Depending on how much sauce you use you may have sauce leftover. Freeze it and make chicken creole. This is a thick sauce and your bowl should not be swimming in sauce.
Please do not use any tomatoes only San Marzano will make this sauce taste right.
With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
Add onions, bell pepper, celery, and garlic and sautÚ until tender, about 6 to 7 minutes.
Add tomatoes, tomato paste, stock, vinegar, mustard, Louisiana Hot sauce, salt, and pepper.
Return bacon to pan.
Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.
Serving Size:ámakes 4 servings of 1/4 lb shrimp, 1/2 cup sauce each