Happy Mardi Gras or Fat Tuesday 2012 Everyone! Fat Tuesday refers to the last night of eating rich and fatty foods before the Lenten Season begins on Ash Wednesday. The city that best celebrates Mardi Gras in the United States is New Orleans, Louisiana so I thought I would cook a Shrimp Creole to bring some of Mardi Gras into my house. Actually this Shrimp Creole tasted great, but it's hardly fatty, it's quite healthy and figure friendly. It's a perfect meal for any time or day of the year because it only took me only 30 minutes to get on the table. Hope everyone enjoys their Fat Tuesday and actually indulges with some fried and rich foods. Feast and Enjoy!
Ingredients:
1 1/2 lbs of raw cleaned and deveined shrimp
1 medium onion chopped
1/2 cup of celery diced
1/2 cup of bell peppers diced (I used a combination of green bell pepper and red fresno peppers)
1 Tbs of minced fresh garlic
red chili flakes to taste
1Tbs of Emeril's Cajun Seasoning (to taste) -see recipe below
1/4 cup of dry sherry
8oz can of tomato sauce
15 oz can of diced tomatoes
1 cup of chicken stock (or water and bullion equivalent)
salt and black pepper to taste
light sprinkle of sugar (if your canned tomatoes are not sweet enough)
Green scallions sliced
1Tbs of cornstarch mixed with 1Tbs of water to thicken the sauce
Directions:
Heat 1Tbs of canola oil in pan. Then add the onions, celery and peppers and cook for 2-3 minutes. Next add the minced garlic and chili flakes. Saute for another 2 minutes.
Then add the Cajun seasoning, tomato sauce and diced tomatoes. Saute for another minute. Next add the dry sherry, chicken stock, salt and pepper. Taste for seasoning. If you need a hint of sweetness sprinkle a little sugar (not much). Add salt, pepper and Cajun seasoning as needed. When the sauce is ready,
add the shrimp and the cornstarch/water slurry. Boil until the sauce thickens and the shrimp is cooked. Finish off with some sliced green scallions. Serve over rice. Enjoy. Serves 4-6
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
Ingredients:
1 1/2 lbs of raw cleaned and deveined shrimp
1 medium onion chopped
1/2 cup of celery diced
1/2 cup of bell peppers diced (I used a combination of green bell pepper and red fresno peppers)
1 Tbs of minced fresh garlic
red chili flakes to taste
1Tbs of Emeril's Cajun Seasoning (to taste) -see recipe below
1/4 cup of dry sherry
8oz can of tomato sauce
15 oz can of diced tomatoes
1 cup of chicken stock (or water and bullion equivalent)
salt and black pepper to taste
light sprinkle of sugar (if your canned tomatoes are not sweet enough)
Green scallions sliced
1Tbs of cornstarch mixed with 1Tbs of water to thicken the sauce
Directions:
Heat 1Tbs of canola oil in pan. Then add the onions, celery and peppers and cook for 2-3 minutes. Next add the minced garlic and chili flakes. Saute for another 2 minutes.
Then add the Cajun seasoning, tomato sauce and diced tomatoes. Saute for another minute. Next add the dry sherry, chicken stock, salt and pepper. Taste for seasoning. If you need a hint of sweetness sprinkle a little sugar (not much). Add salt, pepper and Cajun seasoning as needed. When the sauce is ready,
add the shrimp and the cornstarch/water slurry. Boil until the sauce thickens and the shrimp is cooked. Finish off with some sliced green scallions. Serve over rice. Enjoy. Serves 4-6Emeril's Creole Seasoning:
2 1/2 Tbs paprika 2Tbs salt
2 Tbs garlic powder 1 Tbs black pepper
1 Tbs onion powder 1 Tbs cayenne pepper
1 Tbs dried oregano 1 Tbs dried Thyme
Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.
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