Antoines Shrimp Creole Food

SHRIMP CREOLE

Steps:

• Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions.

ANTOINE'S SHRIMP CREOLE

Steps:

• Sauté green pepper and onion in 2 Tbsps.
• butter.
• Add tomatoes and juice and other seasoniongs.
• Blend in the cornstarch using a wire whip.
• Simmer covered 1 hour.
• Sauté the shrimp in 3 Tbsps.
• butter that has been seasoned with salt and pepper.
• Add shrimp to the sauce.
• Remove bay leaves and serve with cooked white rice.
• NOTE: This is better if made a day ahead.
• It can also be frozen.

NEW ORLEANS SHRIMP CREOLE

Steps:

• In a large skillet over medium-high heat, fry bacon until crisp, about 6 minutes.
• With a slotted spoon, remove bacon to a plate, leaving 2 tablespoons bacon drippings in (the best part!) Reduce heat to medium.
• Add onions, bell pepper, celery, and garlic and sauté until tender, about 6 to 7 minutes.
• Add tomatoes, tomato paste, stock, vinegar, mustard, Tabasco sauce, salt, and pepper.
• Return bacon to pan.
• Simmer over medium-low heat, uncovered, for 20 minutes, stirring occasionally.
• Add wine and shrimp and cook until shrimp turn pink, about 5 minutes.

AUTHENTIC SHRIMP CREOLE

Steps:

• Cook onion, celery and garlic in hot oil until tender but not brown.
• Add tomatoes, tomato sauce and seasonings.
• Simmer uncovered about 45 minutes.
• Mix cornstarch and 2 teaspoon water, stir into sauce.
• Add shrimp, simmer until done (about 5 minutes).
• Serve with yellow rice.

ARNAUD'S SHRIMP RéMOULADE

Steps:

• Prepare the shrimp first and then store them in the refrigerator for at least 2 hours to allow them to cool down thoroughly.
• Chop the vegetables as fine as you can. Use your food processor for this. Using a bowl that is large enough to hold all of the ingredients add the vinegar, mustard, olive oil, and paprika. Mix these together thoroughly. Add the salt and pepper and the msg if you wish. Add the chopped vegetables and stir until well-blended. The flavor should be sharp, but not overpowering. After all are well-mixed it should be stored in a covered bowl in the refrigerator for several hours.
• About two hours before serving mix the shrimp with the sauce and return to the refrigerator.
• Serve on a bed of chopped watercress or good quality lettuce.