|2 servings||calories per servings 540||protein serving 25 g||carbs per serving 84 g||total fat per serving 10 g|
Like many classic South Louisiana dishes, Shrimp Creole is a New Orleans tradition that begins with a little roux and the holy trinity of celery, onion and peppers. It features wild-caught gulf shrimp simmered in a luscious, herb-infused tomato-based sauce, and it’s served over rice per tradition. Since their rice is grown and milled in the region where this dish originates, Delta Blues makes for the perfect match. In case you were wondering, Creole is distinctly different from Cajun; while the latter refers predominantly to French dishes, the former covers the wide swath of “city” food painted by diverse immigrant foodways.
|Nutrition Facts||/ Per Serving|
|Total Fat||10 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Total Carbohydrates||84 g|
|Dietary Fiber||4 g|
• Place a small saucepan over high heat. Add rice, 1 1/2 cups water and 1/4 teaspoon kosher salt.
• When water boils, reduce heat to medium-low. Cover, and cook until all liquid has been absorbed and rice is tender, about 15 minutes.
• Remove from heat. Set aside, covered, until ready to serve.
MISE EN PLACE
• Discard pepper stems and seeds; finely chop flesh.
• Finely chop celery.
• Chop green onion, keeping white and green parts separate.
• Peel and chop garlic.
• Pick and chop parsley leaves.
• Pick and chop oregano leaves.
Place a large, deep skillet over medium-high heat. Add 1 tablespoon cooking oil. When oil is hot, whisk in flour. Cook, stirring often, until roux is brown and smells nutty, 2-3 minutes.
Stir in peppers, celery, onion whites and garlic. Cook, stirring, until vegetables are just tender, 3-4 minutes.
• Stir in bouillon cube, tomato, 1 cup water, oregano and 1/4 teaspoon kosher salt.
• When mixture boils, reduce heat to medium. Cook, stirring often, until sauce thickens, 8-10 minutes.
• Taste and adjust seasoning as desired with kosher salt.
• Increase heat to medium-high.
• When sauce simmers, stir in shrimp. Cook, stirring occasionally, until shrimp are pink and firm, 2-3 minutes.
• Remove skillet from heat
• Fold in onion greens and most of parsley.
• Divide rice between 2 plates.
• Top with Creole sauce and shrimp. Garnish with remaining parsley, and enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...