Recipe of the Week


Prep Time: 1 Hour
Yields: 6 Servings

Leon Galatoire of Galatoire’s restaurant said it best, “We have the absolute joy of having what some consider the best tomato grown in the world, the Creole tomato.” It was tomatoes in general, grown in the rich Mississippi River soil of St. Bernard and Plaquemines parishes, which defined the flavor of Creole cuisine. Shrimp Creole is a New Orleans signature dish. Just as red beans became a traditional Monday dinner, this dish is often seen on South Louisiana tables on Friday. The flavor of this dish is enhanced by the use of a rich shrimp and shellfish stock.

3 pounds (21–25 count) shrimp, peeled and deveined
¾ cup vegetable oil
¾ cup flour
1 cup diced onions
1 cup diced celery
1 cup diced bell peppers
2 tbsps minced garlic
2 cups tomato sauce
1 cup diced tomatoes
1½ quarts shellfish stock
1 cup thinly sliced green onions
½ cup chopped parsley
salt and cracked black pepper to taste
granulated garlic to taste

In a 2-gallon, heavy-bottomed saucepan, heat oil over medium-high heat. Whisk in flour, stirring constantly until a light brown roux is achieved. Add onions, celery, bell peppers and minced garlic then sauté 3–5 minutes or until vegetables are wilted. Blend in tomato sauce and diced tomatoes. Slowly add shellfish stock, stirring constantly until a sauce-like consistency is achieved. Cook approximately 15 minutes, stirring occasionally. Additional stock may be needed if mixture becomes too thick. Add shrimp, green onions and parsley then cook 5 additional minutes. Season to taste with salt, pepper and granulated garlic. Serve over steamed white rice with a dash of hot sauce.




























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