Sunday, July 18, 2010

Emerald Coast Shrimp

Nothing is more delicious than succulent Florida shrimp  -
fresh off the boat!

 These shrimp are so fresh they slept in the bay last night.

As promised, I'm sharing my Emerald Coast Shrimp Creole with you here.
No, you won't use all 30 lbs. of shrimp for this recipe 
and these shrimp freeze beautifully!

 Shrimp Creole
1/2 cup butter

1 large onion, finely chopped

2 ribs celery, finely chopped
1 bell pepper, finely chopped
1 Tbsp Creole seasoning
2 Tbsp tomato paste 
(I like more tomato taste, so I use more)
2-1/2 cups tomatoes, diced

1/2 cup dry white wine

2 cups clam juice or shrimp stock
2 Tbsp garlic, minced

2 bay leaves
cayenne to taste

Kosher salt to taste

1 tsp black pepper
1 tsp white pepper
1 bunch fresh thyme
2 Tbsp Tabasco (or to taste)

1 Tbsp Worcestershire sauce
2 lbs. peeled and deveined shrimp
¼ cup chopped parsley
½ cup green onion tops, thinly sliced
Melt the butter in a large pan over medium high heat. 
Add onions, celery, and bell pepper. 
Reduce the heat to medium and season with Creole Seasoning and a pinch of salt. 
Cook until the vegetables are soft. 

Add the tomato paste mixing well, and cook, stirring constantly, 
until the paste begins to brown, then add the tomatoes 
and another pinch of Kosher salt, if desired. Stir well.
When the tomatoes start to break down into liquid add the white wine, 
Turn the heat to high until most of the alcohol burns off. 
Add the clam juice or shrimp stock, garlic, bay leaves, black pepper,
white pepper, cayenne (to taste), and thyme. 
Bring to a boil then reduce to a low simmer. 
Simmer for 30-45 minutes.
Add the hot sauce, Worcestershire, and adjust the seasonings with Kosher salt, if needed. 
Bring the sauce to a boil, reduce the heat to low and add the shrimp. 
Do not overcook shrimp. 
Let them slowly simmer in the sauce until just cooked through. 


If you would like a copy of the recipe, just click on the email link below
& I will be glad to share it with you.

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