Shrimp Day!

As promised! These are the recipes using the shrimp I bought at the harbor yesterday...I love shrimp, such a versatile ingredient. Can be an appetizer, a meal, or a snack. The most memorable thing I have associated with shrimp (of course besides eating them fresh off the grill with my dad) is probably the Forrest Gump scene where bubba talks about all the different things you can do with them.

Most people don't understand the difference between the two dishes I am about to show you, but do not fret! I have the answer! Shrimp Creole is a tomato based sauce. Gumbo is made from a roux, which is basically flour and oil. Everyone makes Gumbo their own way and everyone makes shrimp creole their own way. But the basic flavors are the same; the two have very different flavors if compared.

I won't ramble on for too long because there are quite a few things I need to get done, but here are the first two recipes. The other two I will post later on!

Easy Shrimp Gumbo:

Ingredients:

3/4 cup vegetable oil

3/4 cup flour

2 onions, peeled and chopped

2 green peppers, seeds removed and chopped

2 stalks stalks celery, chopped

1 1/2 litres chicken broth

4 Italian sausages, cut into chunks

1 pound pound of shrimp, peeled and deveined

1 28 ounce can whole tomatoes

8 ounces frozen or fresh okra

2 tablespoons Louisiana spice blend

salt and pepper

Directions

1. Pour oil into a large, heavy-bottomed soup pot and when it is smoking hot, gradually whisk in the flour, forming a 'roux'. 
2. Continue stirring the roux, whisking constantly until it begins to deepen in colour. Be careful it is very hot!
3.  When the roux is deep golden brown add the onions, green peppers and celery. Cook for a few minutes until they have softened. 
4. Add the chicken broth and stir until thickened.
5. Add the sausages, shrimp, tomatoes, okra and spice blend. 
6. Taste, then season with salt and pepper as desired. Add more Louisiana spice blend if you like. 
7. Simmer until the sausages and shrimp are cooked through.

Shrimp Creole:

Ingredients:

3 to 4 lbs medium-size fresh shrimp, peeled, deveined

1/4 cup vegetable oil

1/4 cup all-purpose flour

1 1/2 cups chopped onion

1 cup chopped celery

3/4 cup chopped green onions

1 large green pepper, chopped

2 cloves garlic, minced

1 can (14.5 ounces) diced tomatoes, not drained

1 can (8 oz) tomato sauce

1 can (6 oz) tomato paste

1 cup water

1 1/2 teaspoons salt

1 teaspoon pepper

1/2 teaspoon red pepper, ground

2 bay leaves

1 tablespoon lemon juice

2 teaspoons Worcestershire sauce

dash hot pepper sauce

1 tablespoon chopped parsley

hot cooked rice

Preparation:

1. Combine oil and flour in a Dutch oven; cook over medium heat, stirring, until mixture is golden colored. 
2. This should take about 15 to 20 minutes. Add onion, celery, green onions, green pepper, and garlic. Cook, stirring often, 15 minutes or more until vegetables are tender. 
3. Stir in tomatoes, tomato sauce and paste, the water, salt, black and red pepper, bay leaves, lemon juice, Worcestershire sauce, and hot sauce. 
4. Bring to a boil; cover and reduce heat. Simmer for 1 hour, stirring occasionally. 
5. Add shrimp and simmer for about 10 minutes more, or until the shrimp turn pink. 
6. Remove the bay leaves. Stir in parsley and serve over rice.

Bitter mood makes bitter food! So fucking smile! :D