Chef William's Shrimp Creole/The Bistro at Duplin Winery, Rose Hill, N.C. - WECT TV6-WECT.com:News, weather & sports Wilmington, NC

Chef William's Shrimp Creole/The Bistro at Duplin Winery, Rose Hill, N.C.

CHEF WILLIAM'S SHRIMP CREOLE

HEAT: 

 In a saucepan over medium heat:  1 tablespoon unsalted butter and 1 tablespoon olive oil

ADD: 

1 medium onion, cut into 1/2 inch pieces

1 red bell pepper, cut into 1/2 inch pieces

1 green bell pepper, cut into 1/2 inch pieces

1 celery stalk, cut into 1/2 inch pieces

1 bay leaf

2 teaspoons dried thyme

1/2 teaspoon salt

Cover and cook, stirring occasionally, until vegetables are softened.

ADD:

3 cloves of garlic, minced

4 tablespoons tomato paste

1 cup canned tomatoes

Cook about 10 minutes

ADD:

1 1/2 cups chicken or fish stock

1 teaspoon salt

Bring to simmer, cover for 25 minutes.  Before serving, heat in a large, heavy pan over high heat until the oil is smoking:

1 tablespoon olive oil

1 1/4 lbs. large shrimp

1/2 teaspoon ground red pepper

1/4 teaspoon salt

ADD:

Shrimp to the oil and cook with:

6 ounces smoked ham, sliced thick and cut into 1/2 inch pieces

Bring to a simmer and cook just until the shrimp are done, about 2 minutes.

STIR IN:

3 tablespoons Duplin Carlos Muscadine Wine (or other dry white)

1/2 teaspoon hot red pepper sauce

TOP WITH:

Parsley

SERVE WITH:

Hot, cooked rice

ENJOY THIS CAJUN CLASSIC DISH!!

 

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