Emeril's Creole Shrimp

My recipe is based on Emeril's. He is the undisputed king of New Orleans cooking.  It's easy to make, once you've chopped the vegetables and set the pot to simmer.  This packs a huge flavour punch.  I served it to the guys' Poker Club along with dirty rice, cornbread and a great chocolate pyramid cake.  Great dinner!

Chocolate Pyramid Cake

Creole Shrimp

Cornbread

I often make more sauce than called for in the recipe, just because it's so delicious and great with rice.  To do that, increase the sauce ingredients proportionately.  You can use green pepper if you prefer (it's more traditional).  If you can't find concasse tomatoes, just briefly pulse whole canned tomatoes in the food processor.  I keep the creole fairly mild and serve it with hot sauce for those who prefer more heat.

To make shrimp stock, save the shells.  Put some oil on the bottom of a pot, heat then add the shells.  Stir them around for a few minutes, then add water to cover and simmer approximately 30 minutes.  You can add bay leaves, a celery stalk, onion for additional flavour. Strain the stock. I don't add salt because I can add that when I use the stock.  It freezes well.

This recipe will serve eight hungry guests.

Ingredients
4     tbsp vegetable oil
2     tbsp flour
1     cup onion, chopped
1     cup sweet red pepper, chopped
1/2  cup celery, chopped
1     tbsp garlic, minced
3     cups tomato concasse, juice reserved
2     cups shrimp stock or water
2     bay leaves
3/4  tsp salt
1/2  tsp cayenne pepper
2     lbs shrimp, peeled and deveined
Steamed rice
Chopped parsley

Directions

Simmering the creole sauce

Heat oil, add flour and cook, stirring, until the roux darkens to a nutty brown.  Combine the celery, onion, green pepper and garlic to make a mirepoix and add to the roux.  Cook until the vegetables are tender, about 10 minutes.  Stir in the tomatoes and their juice, the shrimp stock and bay leaves.  Bring to a boil, reduce heat and simmer one hour.  Add the shrimp and cook until pink.  Season to taste with salt and cayenne.  Serve over rice and garnish with parsley.