One of my favorite dishes in the whole world is Shrimp Creole. Ann Maloney over at NOLA.com recently shared a wonderful recipe for Shrimp Creole by chef Jerry Amato of the popular Mother’s Restaurant in New Orleans. Sadly, Chef Jerry passed away recently, but his fantastic recipes live on. Here he describes the thinner sauce that is essential for the dish to come out just right:
It should not taste like a pasta or pizza sauce, especially those that are sweet. A bit of sugar is added only to offset the acidity of the tomatoes and add shine; tomato paste is never used. Chef Jerry adds a touch of basil — a Creole-Italian influence — but not so much as to overwhelm. The tomatoes and shrimp are the main attraction.
Here is what you’ll need to make Mother’s Shrimp Creole (Makes 12 entree-size servings):
2 cups butter, clarified, divided
4 pounds shrimp, peeled, cleaned, and deveined (Gulf shrimp preferred)
4 cups onions, yellow, medium diced
4 cups bell pepper, medium diced
2 cups celery, medium diced
1/4 cup garlic, minced
2 teaspoons salt
1/2 teaspoon pepper, white
1 teaspoon thyme leaves, dried
4 whole basil leaves, fresh
2 bay leaves
1/8 cup hot sauce
1/2 cup white wine, dry
2 cups plum tomatoes, canned whole, drained and intact (whole)
2 teaspoon sugar, granulated white
6 cups plum tomatoes, canned whole, drained and rough chopped
1 cup green onions, diced fine
4 to 6 cups cooked rice
Click here to get the full scoop on how to prepare Mother’s Shrimp Creole over at NOLA.com!
