Shrimp Creole

Our craving this week: Shrimp. Mmm! My Stud Muffin requested this recipe and I'm so glad he did because I enjoyed this one just as much a he did. He said, "You nailed it!" Shrimpies are one of my all time favorites. This one will warm you up all over. I want to warn you that it is spicy, so if you are cry baby about that then don't try it. No cry babies allowed in Cajun country. So Let the Feasty Begin!

I am proud to say that we will be celebrating our 31st wedding anniversary this coming Sunday. I have attached a pic of Gary, a.k.a. Stud Muffin, and I. Happy Anniversary Stud Muffin!

Shrimp Creole

• 2 lbs. 10/12 count wild caught shrimp
• 1 (15 oz.) can tomato sauce
• 1 cup water
• 1 (14.5 oz) can petite diced tomatoes
• 1/3 cup white wine (good enough to drink)
• 1 large sweet onion, diced
• 1 medium green bell pepper, diced
• 2 celery stalks, chopped finely
• 1 Tbsp. Worcestershire sauce
• 1 Tbsp. butter or extra virgin olive oil
• 2 bay leaves
• ½ tsp. cayenne pepper
• ½ tsp. garlic powder
• ¼ tsp. black pepper
• ¼ tsp. white pepper
• ¼ tsp. thyme
• ¼ tsp. paprika
• 2 Tbsp. cornstarch
• 2 cups uncooked long grain brown or white rice, cooked according to package directions

The first thing you need to do is peel the shrimp, but do not throw away the shells because you will need them. Once the shrimp are peeled you need to devein them and cut into bite size pieces. Then place them in a covered bowl in refrigerator until ready to add to creole.

In a 2 qt. pot add the tomato sauce, 1 cup of water and the shrimp shells. Yes, the shrimp shells. Simmering this will make a delicious shrimp base. Bring to a boil then reduce heat to a simmer, cover and cook for one hour stirring occasionally.

Meanwhile in a 4 ½ qt. dutch oven pot add the remaining ingredients except for the corn starch. Bring ingredients to a boil, then reduce heat to a simmer and cover to cook for one hour as well. This is a perfect time to cook the rice.

Once the creole mixture has simmered you will need to take the tomato sauce, shells and water mixture and pour though a wire mesh strainer carefully pressing down with a large spoon on the shrimp shells to squeeze out as much juice as possible. Be careful not to let any shells fall into the creole sauce. Discard shells.

Cover and bring creole sauce back up to a good simmer again. Meanwhile mix 2 Tbsp. corn starch with 4 Tbsp. cold water making sure it is mixed well and there are no lumps. Add to simmering creole sauce and mix well, simmer for 5-10 minutes stirring occasionally. Once mixture is slightly thickened raise heat to medium and bring to a boil. Add shrimp at this time and cook for 10 minutes. Remove bay leaves and serve immediately over cooked rice.