ED BRADLEY'S SHRIMP CREOLE

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Ed Bradley's Shrimp Creole image

I found this recipe in Leslie Williams Neo-Soul Food cookbook. It is my tried and true Shrimp Creole Recipe. It never fails me!

Provided by Careema Bell

Categories     Seafood

Time 55m

Number Of Ingredients 12

1/2 c unsalted butter (6 tbsp)
2 1/2 c finely chopped onions (i use vidalia)
2 tsp finely minced garlic (i use 2 tbsp)
1 c chopped celery
3 green bell peppers, chopped into 3/4 pieces
2 jalapeno peppers, seeded and minced
4 c cubed tomatoes
1/4 c finely chopped fresh parsley leaves
1 bay leaf
2 Tbsp hot sauce (specifically mattouks papaya sauce or any hot pepper sauce you like)
2 lb medium shrimp peeled and deveined
salt and pepper to taste

Steps:

  • 1. Heat 2 tbsp of the butter in a saucepan over medium heat and saute onions and garlic approx 5 minutes. DO NOT BROWN!
  • 2. Add celery, bell peppers, jalapenos and salt and pepper to taste. Cook for about 4 minutes or until the vegetables are heated but not mushy.
  • 3. Add the tomatoes, parsley and bay leaf. Cover and bring to a boil. Simmer for 10 minutes and stir in the hot sauce. Remove the bay leaf
  • 4. Heat the remaining 4 tbsp of butter in a frying pan and saute the shrimp over high heat ofr 1 minute. Pout the tomato mixture over the shrimp, stir well and bring to a boil. Remove from heat
  • 5. I serve this with yellow rice and lemon wedges or as a soup appetizer with crostini.

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