Subject: Shrimp Creole
From: Unicorn (unicorn@indenial.com)
Date: Tue Feb 05 2002 - 16:10:12 EST
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F O O D F U N N Y
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Here's another one from the ever anonymous "DRSPAGHETI":
The owner of a small restaurant was being questioned by the IRS about
his tax return. He had reported a net profit of $80,000 for the year.
"Why don't you people leave me alone?" the restaurant owner said. "I
work like a dog, everyone in my family helps out, the place is only
closed three days a year. And you want to know how I made $80,000?"
"It's not your income that bothers us," the agent said. "It's these
deductions. You listed six trips to Bermuda for you and your wife."
"Oh, that," the owner said smiling. "I forgot to tell you - we also
deliver."
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T O D A Y ' S R E C I P E
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Confusion abounds regarding the difference between the Creole and
Cajun cooking of Louisiana. Owing to their sharing of the same
indigenous food products, the two styles of cooking have much in
common, however, the styles of preparation differ. Cajun cooking is
the tradition developed by the Acadian refugees who arrived from
Canada, while Creole is a term applied to the fusion of the cooking
styles which evolved from French, Spanish, African, and Native
American cooking traditions. Regardless of its history, this dish is
a genuine winner.
Shrimp Creole
For the shrimp stock:
3 lbs (1.35 Kg) shrimp with heads and shells
4 cups (1 L) water
1 medium onion, coarsely chopped
1 rib celery, coarsely chopped
2 cloves garlic, crushed
1 bay (laurel) leaf
1 tsp (5 ml) whole black peppercorns
Salt to taste
For the sauce:
1/4 cup (60 ml) olive oil
2 cups (500 ml) finely chopped onions
1 cups (250 ml) finely chopped celery
1 cup (250 ml) finely chopped green bell pepper (capsicum)
2 - 4 cloves garlic, finely chopped
1 bay (laurel) leaf
1 Tbs (15 ml) dried thyme
1 Tbs (15 ml) dried basil
1 tsp (5 ml) cayenne pepper, or to taste
3 cups (750 ml) chopped canned tomatoes with their liquid
2 tsp (10 ml) sugar
Salt and freshly ground pepper to taste
Cooked white rice
Peel and devein the shrimp and remove the heads. Refrigerate the
peeled shrimp until ready to use. Combine the shrimp heads and
peels along with the remaining ingredients for the stock in a pot and
bring to a boil over high heat. Simmer covered over low heat for 3 to
4 hours. Strain the stock and reserve the liquid. Add more water if
necessary to make 2 1/2 cups (625 ml) of liquid.
Heat the olive oil in a large pot over high heat and saute the onions
until golden brown, about 10 minutes. Add the celery, bell pepper,
and garlic and cook 5 minutes, stirring occasionally. Add the bay
leaf, thyme, basil, cayenne pepper, and about 1/2 cup (125 ml) of the
reserved shrimp stock. Simmer uncovered over medium heat for about 5
minutes, stirring frequently. Add the tomatoes, sugar, and 2 cups
(500 ml) of the shrimp stock. Simmer uncovered for 30 minutes,
stirring occasionally. The sauce may be covered and refrigerated for
24 hours to improve the flavors, or may be served immediately. Using
either method, bring the sauce to a boil, remove from the heat, and
stir in the reserved peeled shrimp. Let the pot sit covered until the
shrimp are cooked through, 5 to 10 minutes. Adjust the seasoning with
salt and pepper. Serve over cooked white rice. Serves 6 to 8.
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