6 to 8 servings
YouTube instructional video is at the bottom.
What you’ll need
4 Pounds of Fresh Louisiana Shrimp. Peeled, Cleaned and Deveined
One 29oz Can Tomato Sauce (NO salt added)
One 14 oz can of diced tomatoes (No salt added)
Unsalted or Salted Butter (Your Preference)
1 to 1 1/2 Cups of Homemade Shrimp Stock
1 teaspoon of Louisiana Crawfish, Crab and Shrimp boil
Seasonings, Herbs and Spices
One Yellow Onion
One Green Bell Pepper
4 Cloves of Garlic
2 to 3 Ribs Celery
Fresh Basil
Fresh Parsley
Bay leaves
Tony Chachere’s Creole Seasoning
Chef Paul Prudhomme’s Seafood Magic
Dried Oregano leaves
Ground thyme
Preparation of ingredients
Note- To Keep Shrimp as cold as possible place ice in a large bowl and add shrimp. NEVER LEAVE YOUR SHRIMP OUT. Once finish all steps place shrimp into fridge. If you do not plan on cooking your shrimp on the same day place shrimp in freezer.
Step 1- Peel All 4 pounds of Shrimp. Place Shrimp heads and shells into a medium sized bowl. Place Shrimp tails into a separate bowl.
Step 2- Devein All 4 Pounds of Shrimp. Take a sharp knife and GENTLY cut down the center of the back of each shrimp. You will notice a black string going down the center of the shrimp. Remove that black string and discard it.
Step 3- Rinse All 4 Pounds of Shrimp with cold water. Once finished place Shrimp tails and heads and shells into fridge. If you DO NOT plan on cooking your shrimp on the same day place it along with the Shrimp tails and heads into the freezer until it’s ready to be cooked. NEVER LEAVE YOUR SHRIMP OUT.
MAKING YOUR SHRIMP STOCK
Step 4- Add 3 Cups of Warm water into a medium sized pot. Add 1 teaspoon of Tony Chachere’s Creole Seasoning, 1 Teaspoon of Chef Paul Prudhomme’s Seafood Magic and 1 teaspoon of Louisiana Crawfish, Crab and Shrimp boil. Mix until well combined.
Step 5- Add Shrimp heads and shells. Cover and let cook for 30 minutes. Note- Some of the stock will evaporate. This is normal. All you will need is 1 to 1 1/3 Cups of stock.
Step 6- Add Shrimp stock into medium sized bowl using a mesh strainer to stain the shrimp heads and shells.
Preparing your seasonings
Step 7- Chop One Yellow Onion, Green Bell Pepper, 2 to 3 Ribs Celery, 4 Cloves Garlic. Make sure you rinse your celery off before chopping.
Step 8- FINELY chop Parsley and Basil. Should resemble coarse crumbs when done chopping!
Preparing your rice to go with your shrimp creole
Step 9-In a medium sized pot filled with warm water add 1 teaspoon of vegetable oil and mix slightly. Add 1 Cup of rice and let come to a boil.
Step 10-Let boil for 4 to 5 minutes. NOTE- It can take longer depending on your stove and the types of pots you are using.
Step 11- After 4 to 5 minutes, start tasting your rice to see if it has reached your desired texture. Once done turn your fire off and strain rice into strainer. Rinse with cold water. Once done, place strainer on top of pot and cover with lid. Let sit until it’s ready to be served.
Preparing your Shrimp Creole
Step 12- In a Large Saucepan add 3 Tablespoons of Unsalted Butter and let butter melt.
Step 13- Add Yellow Onion, Bell Pepper, Celery and Garlic. Sauté for 5 minutes.
Step 14- Add Shrimp Stock and stir. Let simmer for 2 minutes.
Step 15- Add Tomato Sauce and Diced Tomatoes. Let simmer for 3 to 4 minutes.
Step 16-Add rest of the Onion, Celery, Bell Pepper, and Garlic. Then Add Basil, 2 Bay leaves, 1 Tablespoon of Oregano, 1 Tablespoon of parsley and 1/2 Teaspoon of Thyme. Stir until combined.
Step 17- Add 1 teaspoon of Salt, 2 teaspoons of Tony Chachere’s Creole Seasoning, 2 teaspoons of chef Paul Prudhomme’s seafood magic, and 2 teaspoons of Cayenne pepper and stir until combined. Let mixture simmer for 5 minutes
Step 18- Add 3 tablespoons of Unsalted butter and 4 pounds of Louisiana Shrimp. Stir until well combined and let simmer for 6 minutes. After 6 minutes turn fire off.
Serve hot and enjoy!!!!
YouTube instructional video
