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Shrimp prepared a favorite way

"Shrimp Creole" with rice gives you a reason to enjoy being indoors when it's cold!
"Shrimp Creole" with rice gives you a reason to enjoy being indoors when it's cold!
photo: weayandfish.com

Are you still shivering in this cold weather? Like we're all having to do, we're all trying our best to keep warm. While many people don't enjoy the cold, some really enjoy it, as it gives them a reason to be inside with a warm fire and good book. It's also give us a reason to cook something to warm up the kitchen.

Shrimp is a favorite seafood and if you go to a fish restaurant, fried shrimp or Shrimp Scampi is hard to beat. Another way people enjoy it is in a creole and served over rice. The recipe I have for this cold day is "Shrimp Creole" and served over rice, this will taste good while the weather is cold and disagreeable.

This is a recipe that doesn't take long to make, so if you find yourself getting home late in the day, you could still make this and not feel rushed. You begin by sauteeing onions, green pepper and celery. This has some seasonings added, along with tomatoes and tomato paste. This simmers for about 20 minutes then fresh cooked shrimp is added and when it's all heated throughout, this is served over rice and it's ready to enjoy.

Cooking shrimp isn't hard to do and doesn't take long, either. You can get shrimp already deveined and shelled, though it is more expensive in comparison to shrimp that's not. I prefer getting shrimp that's already deveined and shelled for convenience. You can either boil or steam shrimp. Whichever way you choose, the thing to remember is not to overcook shrimp. Cook it only until it turns pink. Cooking more than this would make the shrimp tough, so cook it only until it has a bright pink color and you'll have some good, tender shrimp.

When cooking the rice, the rule to cooking regular long-cooking rice is to use one part rice to two of water. For instance, you would use 1 cup of rice to 2 cups of water. The standard way to cook rice is to place the water, rice, about a tablespoon of butter and a dash of salt in a saucepan. Bring to a boil and cover. Reduce heat to low and let cook 15 minutes. Remove from heat and without removing the top, let steam off heat for about 10 minutes. Fluff it with a fork and it's all set!

Back at Christmastime, I shared a recipe using shrimp, "Bacon-Wrapped Shrimp", which is a great appetizer. In case you didn't get the recipe, here's the link:

http://examiner.com/article/shrimp/and/bacon/make/a/different/appetizer

If you like to see a video on some shrimp recipes, here's a link to see it:

http://examiner.com/article/shrimp-recipes

Let this great shrimp dish be your excuse for enjoying the cold weather!

SHRIMP CREOLE

  • 4 tablespoons butter or oil (I prefer olive oil or half butter and half oil)
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped celery
  • 3-1/2 tablespoons all-purpose flour
  • 1/3 cup water
  • 2 teaspoons sugar
  • salt, pepper, tobasco, garlic powder to taste
  • chili powder to taste
  • 1 can (28 oz.) tomatoes
  • 2-3 tablespoons tomato paste
  • 2 bay leaves
  • 1/4 cup chopped parsley
  • 1 lb. cooked shrimp

In a large skillet, heat the butter and/or oil. Saute the onions, green pepper and celery. In a small bowl, blend flour, water, sugar and seasonings. Add to the vegetables. Add the remaining ingredients and stir. Reduce heat, cover and let simmer for 20 minutes, stirring occasionally. Add the fresh cooked shrimp and heat thoroughly. Serve over rice. Yield: about 6 servings.