a Ministry of Food and Family...

Friday, April 28, 2023

Ooh Wee, Brainy Louisanna Shrimp Creole...

 


This popular gulf dish is so simple and tasty that its definitely brainy. Prepare as a main meal or a fancy lunch for friends this summer. You will need to buy: 1/2 lb of either frozen  jumbo shrimp or fresh from the fish counter at your local grocer. I actually like to buy shrimp fresh calculating amount per person- about 4.

If frozen then thaw out and when thawed, remove tails and marinate in fresh squeezed lemon juice while you prepare the while rice and a creole 'chutney or thick sauce' - petite diced purple onion, roasted red pepper and young green zucchini. Saute in 2 tbs olive oil and 1 tbs coconut oil.

Prepare wild rice in stock - 1 cup per 2 cups liquid. Check on the chutney, remove from skillet (set aside) so that you can sear the shrimp, adding a bit more olive oil and a small pat of butter. Once seared, bring back the veggie chutney and scramble together with shrimp.

When the rice is tender, ladle onto a low lipped serving plate and top with the shrimp creole. Squeeze lemon juice on top, along with some fresh chopped dill and chive; don't forget to put out the Louisiana hot sauce!




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