Southern Easy Recipes
Southern Easy Recipe
Shrimp Creole
New Orleans Recipes
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creamy Pralines
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• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
• Baked Fish
• Banana Fritters
• Bananas Fried
• Barbecued Ribs
• Beef Daube Macaroni
• Beef Ham Gumbo
• Black-Eyed Peas
• Bread Pudding
• Breaded Veal
• Cheese Soufflé
• Chicken Almondoisse
• Chicken Fricassee
• Chicken Gumbo Rice
• Chicken La Louisiane
• Chicken or Shrimp Creole
• Chicken Salad
• Corn in Skillet
• Crab Cakes
• Crab Coldo
• Crab Au Gratin
• Crab or Shrimp Balls
• Crawfish Barbara
• Crawfish Etouffee
• Creole Bouillabaisse
• Creole Cream Pie
• Creole Eggplant Casserole
• Creole Meat Loaf
• Deviled Oysters
• Dirty Rice
• Duck or Goose Roasted
• Flounder Papier
D-Argent
• Fried Soft Crab
• Frog Legs
• Fudge Louisiana Style
• Hot Egg Nog
• Hush Puppies
• Jambalaya
• Jelly Roll
• Liver Creole
• Louisiana Corn Bread
• Louisiana Cornbread Dressing
• Louisiana Beans Rice
• Mirliton Glace
• Mirliton Mustard
• Turnip Greens
• New Orleans
creamy Pralines
• Oyster Omelet
• Oyster Rockefeller
• Oyster Soup
• Oysters Bienville
• Pecan Pie
• Pompano
• Potato Salad
• Praline Sundae
• Red Snapper
• Roux
• Salmon Bisque
• Sausage Crab Gumbo
• Seafood Newburg
• Shrimp Canapé
• Shrimp Salad
• Sole a la Orly
• Stuffed Bell Peppers
• Stuffed Crabs
• Stuffed Eggs
• Stuffed Flank Steak
• Stuffed Pork Chops
• Stuffed Veal Round
• Tripe
• Trout Amandine
• Trout Marguery
• Tujague Boiled Beef
• Turtle Soup
Shrimp Creole
1/2 tbs olive oil
1 onion, finely chopped
3 bunches chives or 12 scallions, finely chopped (2 cups)
4 shallots, finely chopped
6 cloves garlic, finely chopped (2 tb.)
1-2 Scotch bonnet chiles (or other very hot fresh chiles), seeded and
finely chopped
2 tsp finely chopped fresh ginger
1-1/2 tsp curry powder, preferably Madras
3 large ripe tomatoes, peeled, seeded and diced (about 2-1/4 lbs.)
1 cup finely chopped fresh parsley
1/4 cup chopped fresh cilantro
1 tsp chopped fresh thyme or 1/4 tsp. dried thyme leaves
1 bay leaf
1/3 cup dark rum
1 cup fish stock or bottled clam juice
2 tbs tomato paste
18 jumbo or 24 large shrimp (about 1-1/2 lbs.), peeled and deveined
2 tbs fresh lime juice, plus more to taste
1/4 tsp salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
Heat oil in a large nonstick skillet over medium heat. Add onions,
chives or scallions, shallots, all but 1 tsp. of the garlic, chiles,
ginger, and curry powder. Cook, stirring, until just beginning to brown, 4-5 minutes. Stir in tomatoes, 1/2 cup of the parsley, cilantro, thyme, and bay leaf. Increase heat to high and cook, stirring, for 1 minute.
Stir in rum and bring to a boil. Add fish stock or clam juice and tomato paste. Reduce heat and simmer until thickened and well-flavored, about
10 minutes. (The onion-tomato mixture can be made ahead to this point and kept covered in the refrigerator for up to 1 day. Return vegetable mixture to a simmer before proceeding.)
Meanwhile, place shrimp in a shallow glass dish and toss with 2 tb. lime juice, 1/4 tsp. salt, and 1/4 tsp. black pepper. Cover with plastic
wrap; refrigerate for 20 minutes.
Stir the marinated shrimp into the onion-tomato mixture. Gently simmer over low heat, turning occasionally, until the shrimp are curled and
opaque, 3-5 minutes. Stir in the remaining 1 tsp. garlic. Taste and
adjust seasonings with lime juice, salt, and pepper. Sprinkle with the
remaining 1/2 cup parsley and serve at once. Serves 6.
