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Wednesday, February 9, 2011

Shrimp Creole, Part Two

So now we move to the intensely more complicated Emeril version of shrimp creole, which starts with making a mixture of herbs and spices he calls “Bayou Blast” (lame) but which I will henceforth refer to as “Jessica’s Awesomesauce”. Hey, it’s my kitchen. Plus, I mixed things up a bit. Copyright my ass.

Jessica’s Awesomesauce

2 1/2 tablespoons smoked paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon fresh cracked black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and set aside.

Something good ol’ Emeril doesn’t mention in his recipe for this sauce is that combining these ingredients and mixing them with a whisk resulted in one of the worst sneeze attacks I’ve ever had. I’m talking about gripping-the-sides-of-the-stove-my-eyeballs-might-leap-outta-my-face sneeze attack. Out of instinct my hand went up to my face and naturally, because I have the worst luck of all time, I got cayenne pepper absolutely everywhere. So I had to stop cooking, jump in the shower, and spend 10 minutes getting hot capsicum off my face (sounds dirty, but look it up, it’s the real name for the hot shit in peppers). So with wet hair and a bad attitude, I was finally able to get back to the kitchen. Let me get this off my chest: FUCK YOU EMERIL. SOMEHOW THIS IS YOUR FAULT.  Anyway;

Shrimp Creole

1/2 stick of butter
1 small chopped yellow onion
1 small green bell pepper
2 stalks chopped celery
Dash of salt and cayenne
1 bay leaf
3-4 medium size tomatoes, seeded and chopped
2 cloves chopped garlic
Dash of Worcestershire Sauce
Dash of hot sauce
1 tablespoon all-purpose flour
1/2 cup water
1 1/2 pounds of fresh, deveined shrimp, tail off
2 chopped green onions
1 tablespoon chopped fresh parsley
2 cups long grain white rice

In a large saucepan or dutch oven, melt the butter over medium heat. Add the onions, peppers and celery. Season the vegetables with the salt and cayenne. Saute the vegetables until they are wilted, about 6 minutes. Stir in the bay leaf, tomatoes, and garlic. Bring the mixture up to a boil and reduce to a simmer. Simmer the mixture for about 15 minutes. If the mixture becomes too dry add water. Season the mixture with the Worcestershire sauce and hot sauce. Whisk the flour and water together and add to the pot. Season the shrimp with about half the spice mixture or to taste. Add the shrimp to the mixture and continue to cook for about 4 minutes or until the shrimp curl up and turn pink. Stir in the parsley and green onion and serve over hot rice.

There is no comparing the two. This was by far better and by far an actual meal that doesn’t remind me of university. It’s worth it to go the extra mile and do this. But wear some kind of welding mask when you’re making the awesomesauce. Just sayin’.

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