Shrimp or Crab Creole
- Yield 2 to 4 servings
You will think you are in Louisiana after the first bite!
- 1 -- recipe Creole Sauce below
- 1 1/2 pounds raw shrimp, peeled and de-veined or 1 dungeness crab, scrubbed and cleaned
- 1 teaspoon cornstarch dissolved in 1/4 c water
- Creole Sauce:
- 1 cup chopped onion
- 1 cup chopped green pepper
- 1 teaspoon minced garlic
- 2 -- (14 1/2-ounce) cans diced tomatoes
- 1/2 teaspoon chili powder
- 1 -- bay leaf
- 1 teaspoon minced fresh, or 1/4 teaspoon dried, parsley (or cilantro)
- 1 1/2 teaspoons salt
- 1/2 teaspoon crushed red pepper flakes, ground cayenne, or Cajun seasoning
- Prepare Creole Sauce below.
- To prepare Creole: While sauce is simmering, prepare shrimp or crab. Rinse, peel and devein shrimp. If using crab, clean crab thoroughly. Break off claws, remove body shell and clean out lungs, and other insides. Rinse crab under cold water.
- When sauce is cooked, add shrimp or crab, bring to a boil then reduce heat to medium and simmer with shrimp for 5 minutes or with crab for 20 minutes, uncovered. Add cornstarch water, stir and simmer for 2 minutes. Adjust seasoning if necessary.
- Serve immediately over hot steamed rice.
- To prepare Creole Sauce: In a 3 or 4-quart heavy saucepan brown onion, green pepper and garlic oil until tender. Add remaining ingredients. Cover and simmer 45 minutes, stirring frequently and adding liquid if necessary. Remove bay leaf. Use to bake fish filets or to make seafood creole. Serve over steamed rice.
Recipe reprinted with permission from the Just for Mom’s Foundations’ Down Home Delicious (Peggy Touchtone Sholly, 2007).