Football Shrimp Creole

How about a little shrimp Creole for football Sunday. This makes a nice big batch of shrimp to serve over rice and perfect for a little kick. This is nice as an informal main dish to serve along side nachos and salsa.

  • 2 pounds of shrimp, deveined and shelled
  • 4 large tomatoes chopped
  • 1 large onion chopped
  • 1 large green pepper chopped
  • 2 cups of fish stock
  • Dash of sea salt
  • Pinch or two of cayenne

Bouquet garni:

  • 1 bay leaf
  • ½ tsp thyme
  • 1 tbsp parsley

In a large heavy Dutch oven, sauté onion, pepper, and celery in a little oil for two or three minutes. Add the tomatoes, fish stock, salt pepper cayenne, and bouquet garni. Simmer this on a low heat for forty-five minutes or so. You a doing this to get all of the flavors melding together into a unified whole. Once you’ve got your flavorful concoction… you can discard the bouquet garni, and toss in the shrimp. Let this continue to simmer for another 10 minutes or so. This lets the shrimp absorb some of that wonderful spice flavor.

Now, spoon up some of the rice which you have cooked into a large, shallow, bowl. Then, spoon some of this shrimp Creole over the rice. Now you’re ready for the half-time show!