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Shrimp Creole With Louisiana Rice
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Southern Recipe Restoration Project
The contributor: Jennifer Grizzle, a public relations executive who grew up an “Army brat,” living in Germany and all over the United States before her father retired and settled in Atlanta in 1978. She lives in Peachtree Corners with her husband and two daughters.
The story: “My father, Jim Lane, appreciated food his whole life ... His career took him around the world and he developed an appreciation of all types of cuisines.
“When I was a child, I was notoriously picky. ... Shrimp creole? Ewwww. That is until I was a teenager and decided I would actually try it. I’ve loved it ever since and now make it for my own family and for dinner parties, where it is always a hit.
“My father passed away in 1997, but each time I make this dish or a perfect omelet, he’s present."
-- Susan Puckett, for the Journal-Constitution
Hands on time: 10 minutes Total time: 45 minutes Serves: 4
Ingredients:
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FOR THE CREOLE:
3 tablespoons shortening or canola oil
1 large onion, chopped
2 small green bell peppers, seeded, cored and chopped
2 celery ribs, chopped
1 (28-ounce) can crushed tomatoes
1 (6-ounce) can tomato paste
2 bay leaves, preferably fresh
Coarse salt and coarsely ground black pepper
FOR THE LOUISIANA RICE:
2 cups water or shrimp stock (see note below)
1 cup long-grain rice
1 teaspoon coarse salt
FOR THE SHRIMP:
1 pound large shrimp, peeled and deveined
Hot sauce, optional
Instructions:
To prepare the creole: In a medium, heavy-bottomed pot over medium heat, add the shortening. Add the onion, bell peppers and celery. Cook vegetables, stirring occasionally, until tender, but not brown, 3 to 5 minutes. Add tomatoes, tomato paste and bay leaves. Season with salt and pepper. Increase heat to a boil. Reduce the heat to simmer and cook, stirring occasionally, until thickened, about 35 minutes.
To prepare the rice: Meanwhile, in a small saucepan, combine the water or stock, rice and salt. Place over high heat and bring to a boil. Cover and reduce heat. Cook for 20 minutes without stirring or lifting cover. Remove from heat. Fluff with a fork. Keep warm until ready to serve.
Once the rice is done and the tomato base is thickened and the flavors have married, season the shrimp with salt and pepper. Add the shrimp and cook just until the shrimp are pink and the flesh is opaque, about 5 minutes. Taste and adjust seasoning with salt and pepper. Serve on rice with optional hot sauce.
To prepare the rice: Meanwhile, in a small saucepan, combine the water or stock, rice and salt. Place over high heat and bring to a boil. Cover and reduce heat. Cook for 20 minutes without stirring or lifting cover. Remove from heat. Fluff with a fork. Keep warm until ready to serve.
Once the rice is done and the tomato base is thickened and the flavors have married, season the shrimp with salt and pepper. Add the shrimp and cook just until the shrimp are pink and the flesh is opaque, about 5 minutes. Taste and adjust seasoning with salt and pepper. Serve on rice with optional hot sauce.
Notes:
Share your own heirloom recipe
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
You, too, can share an old family recipe and honor a loved one: Go to ajc.com/food, and under Recipe Restoration Project click on Submit Yours and fill out the form. Or e-mail it to savingsouthernfood@ajc.com. Or mail it to Southern Recipe Restoration Project, c/o the Food Editor, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.
Nutrition:
Per serving: 504 calories (percent of calories from fat, 24), 32 grams protein, 66 grams carbohydrates, 9 grams fiber, 14 grams fat (3 grams saturated), 173 milligrams cholesterol, 1,259 milligrams sodium.
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