With Mardis Gras right around the corner, I thought this recipe for Shrimp Creole would be a fun one to serve to your Fat Tuesday party guests -Enjoy and laissez les bonne temps rouler!!
MARDIS GRAS CRESCENT CITY SHRIMP CREOLERecipe from Heidi Billotto, Charlotte Culinary Expert
For the Marinaded Seafood:½ cup canned Asian coconut milk
¼ cup extra virgin olive oil
¼ cup lime juice
2 tsp. salt
2 tsp. black pepper
1 Tbsp. freshly minced garlic
2 Tbsp. fresh minced cilantro
3 lbs. large shrimp, peeled and deveined or use a mix of your favorite seafoods or an equivalent amount of chicken
For the Creole sauce:2 Tbsp. your favorote extra virgin olive oil from Pour Olive on East Blvd.
1 Tbsp. fresh chopped garlic
2 cups coarsely chopped yellow onions
1 cup coarsely chopped green bell pepper
1 cup celery, chopped
1 fresh jalapeno pepper, seeded and chopped
2 cans organic diced tomatoes with the liquid
3 Tbsp. tomato paste in a tube or tomato powder from the Savory Spice Shop
4 cups chicken or vegetable stock
2 fresh or dried bay leaves
1 stalk fresh thyme (or 1 Tbsp. dried thyme leaves)
4 Tbsp. ground coriander
4 Tbsp. finely chopped fresh cilantro
Salt, pepper and sugar to taste
1 bunch green onions, chopped
½ cup canned Asian coconut milk
2 Tbsp. Pickapeppa sauce
For the Creole sauce:Heat the olive oil in a large Dutch oven or saute pan over medium heat. When oil is hot, add onions and garlic and sauté for 3-5 minutes until translucent. Add bell peppers, celery and fennel and sauté for 2 minutes more. Add jalapeno, tomatoes, tomato paste and stock. Season the Creole with bay leaves, thyme, 2 tablespoons ground coriander, 2 tablespoons cilantro, salt, black pepper and sugar.
Bring to a boil. Reduce heat and simmer, uncovered, for 1 hour or until vegetables have cooked down and liquid has reduced to create a thick sauce. Stir occasionally.
Add green onions, coconut milk, Pickapeppa sauce and the remaining coriander. Heat through and reserve.
Just before serving:
Place shrimp, seafood or chicken and marinade in a large saucepan and heat over medium high heat until shrimp turn pink and begin to curl. Remove from heat; spoon over a bed of rice and nap with Creole sauce. Sprinkle with remaining chopped cilantro.