Oak Alley's Shrimp Creole Recipe
Enjoy this Southern shrimp creole recipe from the kitchen of one of the Grand Dames of plantations in Louisiana, Oak Alley.
Shrimp Creole Ingredients:
- 2 pounds headless jumbo Louisiana shrimp
- 1/3 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large onion, chopped
- 2 celery ribs, chopped
- 1 bell pepper, chopped
- 4 garlic cloves, minced
- 1 (6 oz) can tomato paste
- 1 (14 oz) can diced tomatoes
- 1 (16 oz) can sliced mushrooms, drained
- 1 1/2 teaspoons Creole seasoning
- 1 tablespoon minced parsley
- 1 teaspoon dried basil
- 1 lemon, juiced
- 1 1/2 tablespoons sugar (optional)
- 1 1/2 teaspoon hot sauce
- hot cooked rice
Method of Preparation:
Peel shrimp, leaving tail intact; devein if desired. Chill peeled shrimp until needed. Place shells in a saucepan; add four cups water and bring to a boil over medium-high heat. Reduce heat to low and simmer 20 minutes. Drain through a fine-mesh wire strainer into a bowl while pushing down on shells with back of a spoon; discard shells.
Wipe saucepan clean; add strained broth and return to a boil over medium heat and simmer until liquid has reduced to 1 1/2 cups. Set aside.
Heat oil in a Dutch oven over medium heat. Slowly add flour while stirring until smooth; cook roux about 10 minutes, while stirring constantly until it achieves a peanut butter color.
Add onion, celery, and bell pepper; cook about five minutes, stirring constantly. Add garlic and tomato paste; cook three minutes, stirring constantly. Add diced tomatoes (plus liquid), mushrooms, Creole seasoning, parsley, basil, lemon juice, sugar (optional), hot sauce, and reserved 1 1/2 cups shrimp broth; stir well.
Bring to a low-boil over medium heat; reduce heat to low and simmer 20 to 30 minutes or until thick, skimming away any foam or fat that appears on surface.
Add shrimp and simmer about five minutes or until fully cooked. Recipe Variation: Prepare Oak Alley Garlic Sautéed Shrimp recipe below and serve over Oak Alley Shrimp Creole Base instead of cooking shrimp in base. Makes 6 servings.
Oak Alley Garlic Sautéed Shrimp
- 3 tablespoons olive oil
- 6 garlic cloves, minced
- 1 1/2 teaspoons Italian seasoning
- 1/2 cup dry white wine
- 1 1/2 pounds peeled large shrimp
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Method of Preparation:
Heat olive oil in a large skillet over medium heat. Add garlic, sauté one minute or until fragrant. Add Italian seasoning; sauté one minute. Deglaze with wine; cook until reduced by half. Add shrimp; sauté about three to five minutes or until fully cooked. Serve with hot buttered French bread. Makes 4 servings.
When buying seafood, make sure to check labels to ensure that you're buying domestic product, from Louisiana if available. U.S. seafood tastes better and it's regulated by the FDA, so it's always safe.