Today, most people think of Mardi Gras as a day of drunken debauchery parading through the streets of New Orleans. But Mardi Gras isn’t all about catching beads and slurping down hurricanes. In the catholic church it’s also the last day before lent begins. That means historically, it's the last day to load up on a lot of delicious things before you give them up for more than a month. If you’re one of those people looking to feast before the long lenten fast, or if you just like good food, try this amazing New Orleans inspired Shrimp Creole recipe with Sea to Table Wild Gulf Shrimp. Bold, assertive preparations that might dwarf common imported supermarket shrimp suit their natural meatiness, and the subtle spices show them off in a simple tomato based sauce that will make you think twice about giving up shrimp for Lent.
- One 10 oz package Sea to Table Wild Gulf Shrimp
- 2 tbsp olive oil
- ½ medium sized yellow onion, diced small (¾ cups)
- ¼ large (or ½ small) green bell pepper, diced small (⅓ cup)
- 1 stalk celery, diced small (⅓ cup)
- 2 cloves garlic, minced
- ½ tbsp creole or cajun seasoning spice mix
- 1 can (14.5 oz) crushed tomatoes with juice
- 1 tbsp Worcestershire sauce
- Dash tabasco (or other hot sauce)
- 1 bay leaf
- Salt & Pepper
- Handful parsley, roughly chopped
Preparation (see video below!):
- Defrost the shrimp in the refrigerator for 12 hours
- Heat a dutch oven or heavy bottomed skillet over medium/high heat
- Add oil to the pan and start by sauteing the Holy Trinity: onions, green bell pepper and celery. When starting to soften add garlic and spice mix. Give it a good stir and let cook until tender. About 6 more minutes.
- Add undrained tomatoes, worcestershire, tabasco and bay leaf. Bring to a boil then reduce heat to low and simmer uncovered for 8-10 minutes or until sauce thickens. Stir occasionally. Season sauce with salt and pepper to taste.
- Season the shrimp with salt and pepper.
- Turn the heat to medium, add shrimp to sauce and let cook for 3-4 minutes or until the shrimp is just firm.
- Remove and discard the bay leaf before serving.
- Serve over rice. Sprinkle with parsley
TIP: If your sauce gets too thick, add a splash of water or stock