Shrimp Creole - Washington Post

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The recipe for this one-pot classic Creole dish was inspired by one served at Lil Dizzy’s Cafe in New Orleans, which longtime proprietor Wayne Baquet Sr. and his wife, Janet, had decided to close in 2020 due to the pandemic, until their son and daughter-in-law, Wayne and Arkesha Baquet, picked up the mantle. The recipe calls for thyme and lemon juice as well as tomato sauce. We cut the tomato sauce a bit and added diced tomatoes. If you prefer to make your’s with tomato sauce alone, the way Lil Dizzy’s does, omit the diced tomatoes and increase the tomato sauce to a full cup. Small or medium shrimp work well in this dish.

Total time: 45 mins.

Storage Notes: Leftovers can be refrigerated for up to 2 days.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

Ingredients

• 3 tablespoons unsalted butter

• 2 tablespoons all-purpose flour

• 1 large white or yellow onion (about 11 ounces), diced

• 1 medium green bell pepper (about 5 ounces), diced

• 3 large celery ribs, diced

• 1 (15-ounce) can no-salt diced tomatoes with their juice

• 1 cup seafood broth, no-salt-added chicken broth or water, or more as needed

• 1/4 cup tomato sauce

• 3 garlic cloves, finely grated or minced

• 1 bay leaf

• 1 teaspoon Creole seasoning, store-bought or see related recipe (optional)

• 1/4 teaspoon dried thyme or thyme leaves or 1 teaspoon dried thyme fresh

• 1/4 teaspoon table salt, or more as needed

• 1/8 teaspoon cayenne pepper, plus more as needed

• 2 pounds peeled, deveined medium shrimp (41-50 count), thawed if frozen

• 2 tablespoons fresh lemon juice

• 2 teaspoons chopped fresh parsley, plus more for serving, if desired

• 2 cups cooked white or brown rice, for serving

• Chopped scallions, for serving (optional)

• Hot sauce, for serving (optional)

In a Dutch oven or deep-sided pot over medium-high heat, melt the butter. Add the flour and cook, stirring constantly, until the flour turns light tan, 3 to 5 minutes. Add the onion, bell pepper and celery and cook, stirring, until the vegetables soften, about 8 minutes.

Add the diced tomatoes, broth, tomato sauce, garlic, bay leaf, Creole seasoning, if using, thyme, salt and cayenne. Simmer, uncovered, stirring occasionally until thickened and most of the liquid evaporates, 5 to 20 minutes. Add the shrimp and lemon juice and cook just until the shrimp curl, turn pink and are cooked through, 3 to 4 minutes, depending on their size.

If the mixture is too thick, add broth or water, a few tablespoons at a time, until you reach the desired consistency.

Discard the bay leaf and taste the sauce, adding more salt and cayenne as desired. Stir in the parsley, ladle over rice and garnish with parsley or scallions, if using. Serve with hot sauce, if desired.

Adapted from “The Baquet Family Cookbook” by Wayne Baquet (Eddie’s Restaurant, 2009).

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

The Link Lonk


February 11, 2021 at 04:55AM
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Shrimp Creole - Washington Post

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