Shrimp creole is a tomato-based seafood dish served over rice, originating from South Louisiana’s Creole cuisine. The dish starts with a roux of butter and flour, followed by vegetables, seasonings, and shrimp. The sauce is made with tomatoes, broth or water, and various seasonings. The dish is finished with fresh herbs and served with white rice.
Shrimp creole is a seafood dish with a tomato-based sauce that is usually served over rice. Creole is an American cuisine that originated in South Louisiana, although its influences include French, Spanish, and Native Americans. Creating shrimp creole usually begins by making a roux, a mixture of butter or vegetable oil and flour, and then adding greens such as celery, onions, and hot or sweet peppers. Tomatoes, broth or water, and other seasonings are added when the vegetables have softened, then the shrimp and herbs are added after the cooking time is complete.
This distinctively Southern dish is an example of how the settlers of southern Louisiana used locally available ingredients combined with the cooking styles of their home countries to create a new cuisine. Starting a dish with a roux of flour and butter is a traditionally French cooking technique used to make this Creole dish. A roux is made by heating butter in a pan until it melts and then adding flour and cooking them together to form a thick paste. The roux should be allowed to brown but not burn. After the roux has cooked long enough, greens can be added.
Vegetables most often found in shrimp creoles include garlic, onions, and green pepper, all of which are staples in creole cooking. Other versions might include okra, green onions, and herbs like cilantro or parsley. The more traditional versions of this recipe can easily be modified with whatever ingredients the chef has on hand and enjoys eating. After the vegetables have been added to the roux, they should usually be sauteed until softened and lightly browned to develop color and flavor. After cooking at this point, the other ingredients can be added to form the sauce.
Tomato-based sauce for shrimp creole can be made with fresh or canned tomatoes, canned tomato sauce, or a combination of these. Broth or water is also usually added, along with a variety of seasonings. Bay leaf and cayenne pepper or hot sauce are traditional flavor ingredients, but some versions of the recipe also include Worcestershire sauce, sugar, or commercially prepared Creole seasoning blends. If using a seasoning blend that contains salt, adjust the amount of additional salt in the recipe accordingly. The sauce should be simmered for about 30 minutes or more before adding the final ingredients.
When the creole sauce has reached the desired consistency, the prawns can be added. It’s important to wait until the end of the cooking time to add the shrimp, because it cooks very quickly and becomes rubbery and rubbery if overcooked. Shrimp can simmer until they turn pink. Then add the fresh herbs just before serving to maximize their flavor and serve the dish with white rice.
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