Shrimp are Jumpin Out of the Bayou! Creole Shrimp Recipe

 

 

The shrimp are jumpin out of the bayou!  Quick scoop those clean and crisp shrimp up! Try cooking Chef Bill’s Creole Shrimp Recipe.  Guaranteed to get your Taste-buds a hoppin!

 

 

 

Ingredients:

1. 3 TBL olive oil (divided into two equal portions)
2. 16 jumbo shrimp( 16-20 size)
3. 1.25 TBL Beck’s Angel Dust
4. 1.25 TBL Beck’s Devil Dust
5. 1 shrimp bouillon( Swiss Knorr does a acceptable product)
6. ¾ cup white wine ( chardonnay or pinot grisio)
7. 2 cups diced tomato
8. 4 oz celery, small diced
9. 4 oz green bell pepper, small diced
10. 4 oz onion, small  diced
11. 4 ea garlic cloves, sliced
12. 2tbl butter, unsalted
13. ½ cup water
14. 4 scallions, sliced on a bias (will use as garnish)
15. 4 cups white or brown rice cooked

 

Preparation:

1. Wash and dry shrimp
2. Toss with olive oil and Beck’s Angel Dust and Beck’s Devil Dust
3. Add to preheated sauté pan and sauté until halfway cooked (will be pink-white with plenty of “give” to the flesh)
4. Remove the shrimp and set aside while we stager cook the rest of the ingredients
5. Add celery, pepper, and onion, sauté till lightly caramelized (about 2-3 minutes)
6. Now add the garlic, cook till lightly browned about 30 seconds.
7. Deglaze the pan with the white wine, allow to flame up, and add bouillon cube.
8. Add the diced tomatoes and water, simmer for 2 minutes
9. Add the shrimp back to the pan cook for I minute
10. Cut butter into 4 equal pieces and add to the sauté pan, turn off the flame. Stir in the butter till fully incorporated into the dish.
11. Divide Creole shrimp into 4 equal portions in wide shallow bowls, pull the 4 shrimp per bowl to the outer edge of the bowl to allow room to put a nice round hot steaming scoop( ice cream scoop ) of rice in the center of the bowl and garnish with fresh scallion.

Need to add some Cajun flare to your next event?  Try Beck’s Cajun Catering at your next event.