MEMBER RECIPE

Shrimp Creole over Grits Recipe

Difficulty: Medium | Total Time: 1-1.5 hrs | Makes: 8-10 large servings

I gathered info from several on-line sites about what people put into their creole or etouffee, then I tried them all and began to add to and delete from their recipes to make it taste better to me. Most people don’t put enough “stuff” into their dishes, I like thick hearty dishes and this one pleases me so much. I change some of my ingredients periodically depending on my taste or who I am serving. You can make this dish very hot or not hot at all. I make a large pot on the weekend then freeze in containers and reheat during the week whenever I like.

INGREDIENTS
  • 4 c chopped bell peppers (any and all colors work)
  • 4 c chopped celery
  • 4 c chopped onions
  • 1 Tbsp chopped chili peppers (may omit if too hot for you)
  • salt, pepper, tony chachere's creole seasoning to taste
  • little crushed red pepper flakes (may omit)
  • EVOO or Canola oil and a little margarine
  • 1-2 cans italian style diced tomatoes
  • 1 c all purpose flour
  • 2-3 c milk and a little water (mixture)
  • 1-2 pounds thawed, peeled, and halved med sized shrimp
  • thick cooked grits
  • garlic cheese toast
INSTRUCTIONS
  1. combine bell peppers, celery, onions, chili peppers, salt, pepper, creole seasoning, and crushed red pepper flakes into large boiler with some EVOO and a little margarine – cook over med to med/high heat until lightly browned from the oil stirring occasionally to prevent burning. Then add 1-2 cans italian style diced tomatoes and reduce heat to med while making rue in side pan.
  2. For rue, in side pan over med to med/high heat add 1/2 to 3/4 c EVOO or canola oil and 1 c flour, stir mixture adjusting thickness to a little thinner than pudding. Should cook for about 25-30 min turning a nutty brown color. If cooks too quickly can burn and taste horrible.
  3. Once rue gets to a nutty brown color add in milk and water mixture slowly while stirring to get rid of lumps. May have to turn up heat some to get lumps to melt.
  4. Continue stirring rue about 5 min until it starts to thicken quickly, reduce heat to med, add more milk/water mixture as needed, should be as thick as a brown gravy.
  5. Add rue to the boiler of lightly browned veggies, it will continue to thicken slightly over next 15 min, add in shrimp, simmer for 15 min on low/med heat with lid on.
  6. If creole is too thick can add in more milk/water mixture, if creole is too runny may have to adjust with cornstarch/water mixture.
  7. Serve Creole over thick cooked grits and serve with garlic cheese toast.

Member recipes are not tested by the CHOW food team.