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Pastimes : Got A Great Recipe To Share????

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To: Oral Roberts who wrote (20667)	12/15/2007 10:41:39 AM
From: Oral Roberts	Read Replies (2) of 25073

This is more involved then PattiBob's but it draws rave reviews now that I have it down pat. Shrimp Creole 3 lbs 30/40 count shrimp with shells on 2 1/2 cups in all basic shrimp stock 1/4 cup pork lard 2 1/2 cups finely chopped onions in all 1 3/4 cups chopped celery 1 1/2 cups chopped green pepper 4 tablespoons unsalted butter 2 teaspoons minced garlic 2 bay leaves 2t salt 1 1/2t white pepper 1 1/2t cayenne 3/4t black pepper 2t Tabasco 1T dried thyme 1 1/2t dried basil 2 14 1/2 oz cans diced tomato's (Creole if you can find them) 2 8oz cans tomato sauce 3t sugar Peel and devein shrimp. Rinse and cover shrimp and put in fridge. Take the shells and put them in a 2 quart pan with about 4 cups of cold water. Add 1/2 onion and 2 smashed cloves of garlic. Bring to a boil and simmer for at least one hour adding water as needed. You want 2 1/2 cups of strained liquid when done. Melt the lard over high heat then add 1 cup of the onions. Stir frequently. Reduce heat to medium and cook until onions are rich brown and caramelized. Add remaining onions, peppers, celery and butter. Turn heat back to high and cook until celery and peppers start to get tender, about 5 minutes. Add the garlic, bay leaf, salt and peppers and stir well. Then add the Tabasco, thyme, basil and 1/2 cup of your stock. Cook over medium heat about 5 minutes to allow seasonings to marry and vegetables to brown further. Stir occasionally and scrape the bottom of the pan to dislodge any yum yums. Add the diced tomatoes and turn heat to low and simmer for 10 minutes, stirring occasionally and scraping the pan bottom. Add the tomato sauce and simmer for 5 minutes. Add the 2 cups of stock and the sugar and simmer for 15 minutes. At this stage you can cool this and refrigerate for a day to really let the flavors meld or dump in the shrimp and turn the heat off and cover pan for about 10 minutes. Serve with rice. This makes enough for 10. What I actually do is make the sauce and divide into thirds. Freeze 2/3 in separate containers. Then I heat the 1/3 and only add 1 lb of shrimp. 1 lb of shrimp peelings is also plenty to make the 2 1/2 cups of stock. Wife and I and everyone I've served this to rave about it. This is a Paul Prudhomme and Oral Creole.

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