Cooking Classics
The Technique
Shrimp Creole
Some recipes are much like good friends. When you haven’t seen each other for a spell, you’re delighted to pick right back up from where you last left off. Ruth Pilgrim’s Shrimp Creole fits the bill. Shrimp was reserved for special occasions in our household growing up so this dish would appear right around the holidays when my grandparents would come to Birmingham for a visit. Nana learned how to prepare shrimp Creole from time spent during the summer months on Mon Louis Island just off the coast of Mobile, Alabama. My mother learned how to prepare it by watching her make it. She in turn taught me how to cook this tangy southern favorite over the phone. This is by far one of my very favorite recipes. The recipe is versatile as the tomato mixture can be prepared a day ahead of time without the shrimp to build more complex flavors. Refrigerate it overnight. Reheat on Low & add the shrimp just before serving. Follow my pointers & get ready to make an easy, recipe classic.
Ruth Pilgrim’s Shrimp Creole
makes 6 servings
1 Tbsp butter
1 Tbsp flour
1 large sweet onion, chopped
3 celery ribs, sliced
3 garlic cloves, pressed
1 {6-oz} can tomato paste
1 {14.5-oz} can diced tomatoes
1/2 cup ketchup
1 Tbsp sugar
1 Tbsp fresh thyme leaves
1 tsp freshly chopped parsley
1 Tbsp Worcestershire sauce
1 Tbsp hot sauce
1/2 tsp ground allspice
2 cups water
2 lbs large wild American shrimp, peeled & deveined
Hot cooked rice
Melt the butter in a Dutch oven over Medium-High heat. Whisk in the flour until smooth & cook 1 minute. Add the onion & the celery; cook, stirring occasionally, 8 to 10 minutes or until the vegetables begin to soften. Stir in the garlic & cook 1 minute or until the fragrance perfumes the kitchen. Stir in the tomato paste & the next 9 ingredients. Simmer on Low heat 35 to 40 minutes partially covered with the lid, stirring occasionally. You’ll know that it’s ready for the shrimp when you begin to see the vegetables through the rich & thickened tomato mixture. Add the shrimp & cook 5 minutes or until no longer pink. Serve over hot cooked rice.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
How To Peel & Devien Shrimp
Shrimp Creole is a delightful, tangy southern classic recipe. While preparing the blonde roux, keep everything moving & turn down the heat a touch if you need to. You’re not looking to add much color here, you simply want to loose the raw aroma of the flour. Expect a slightly grainy texture but it will become smooth later in the process & it will add thickening power to the dish.
The Technique
A few notes in regards to purchasing fresh shrimp. First & foremost, get to know your local fishmonger. Steer clear of the frozen bags from other countries as the safety guidelines are not as rigourous as ours in the United States. The count is a range of how many shrimp to expect per pound so this essentially represents the shrimp size. Peel the shrimp by removing the shells, including the portion on the tails. To devein them, cut a small slit down the back & rinse clean under cool water.
The Tune
“I Found A Love” Etta James
httpa://www.youtube.com/watch?v=rxehHV4gmeU
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Be sweet.
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