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POSTED BY:
Heather
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NEWEST RECIPES BY THIS CHEF:
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Entree
Creole Rock Shrimp
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Favorite of 3 member(s) | Recommended 1 time(s) | Viewed 1614 time(s)
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Recipe Type: Entree
Cuisine Origin: French
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| INGREDIENTS |
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| 1 | Teaspoon | sugar | | ½ | Teaspoon | fresh cracked black pepper | | 2 | Tablespoon | all-purpose flour | | ¼ | Cup | butter | | 1¼ | Cup | cajun trinity (see notes) | | 4 | Cup | cooked wild rice | | ¼ | Cup | andouille sausage, cut into small pieces | | 2 | Pound | rock shrimp, deveined and peeled | | 1 | Each | clove of garlic, minced | | 1 | Each | can 14.5-ounce whole peeled tomatoes, roughly cut |
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| PREPERATION |
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Also needed: 2 Tbsp. Zatarain's Creole Seasoning, divided
Cajun Trinity: 1/2 c. green or red bell pepper, 1/2 c. white onion,1/4 c. celery, all small-diced
Rinse shrimp and remove all visible veins.
Cook rice.
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| DIRECTIONS |
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- In a small sauce pan, melt 2 tbsp. of butter over medium heat. mix in flour and stir to a blond roux, then reduce heat.
- Add tomatoes and their juice plus 1tbsp. creole seasoning to the roux, stir well, and heat through. The mixture will thicken. Hold warm.
- In a large skillet, melt two tbsp. of butter, add 1tbsp. of the creole seasoning, and over medium-high heat, sweat triniy until translucent and soft.
- Add shrimp and cook until no longer transparent (about three minutes).
- Add tomato mixture, bring to a boil, cover and let simmer for five minutes. adjust seasoning with salt, pepper, tabasco.
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| PRESENTATION |
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Serve over hot rice. Top with fresh cracked pepper.
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