Cuban Shrimp Creole

Cuban Shrimp Creole

I have enjoyed this dish in Louisiana, never Nawl’ns but further north into the lowlands east of Texas. It is always good. So I thought I would try this version too.

 

 

 

 

 

 

Ingredients:

2 lbs raw shrimp, peeled and deveined
3 tsp homemade or store-bought Creole seasoning
¼ cup unsalted butter (1/2 stick + 1 Tbs)
⅓ cup all-purpose flour
1 medium yellow onion, finely chopped
2 celery ribs, thinly sliced
1 pablano pepper, seeded and finely chopped
4 garlic cloves, minced
2 (15-ounce) can roasted dice tomatoes (no salt added)
1 (15 oz) can of black beans, drained and rinsed
1 to 3 tsp hot sauce, to taste (optional)
2 tsp granulated sugar (optional)
2 tsp dried thyme
2 tsp dried oregano
2 tsp dried basil or one cube of frozen
2 dried bay leaves
¼ cup chopped scallions
¼ cup chopped flat-leaf parsley leaves and tender stems

Directions:

  1. Toss the raw shrimp with half of the Creole seasoning and set aside.
  2. In a Dutch oven or large, heavy skillet, melt the butter over medium-low heat. Sprinkle the flour on top and stir constantly with a wooden spoon until a roux the color of peanut butter forms, about 10 minutes.
  3. Add the onion, celery and bell pepper, increase the heat to medium and cook until softened, stirring occasionally, about 8 minutes.
  4. Stir in the garlic and cook until fragrant, 1 minute.
  5. Stir in 1/3 cup water, then the tomatoes, hot sauce, sugar, thyme, oregano, basil, bay leaves, Salt and Pepper to taste and the remaining Creole seasoning.
  6. Stir in black beans with a Tbs of butter. Bring to a simmer, then reduce the heat to low. Cover and simmer for 10 minutes until thickened, stirring occasionally to make sure that the bottom doesn’t burn. (If needed, add more water.) 
  7. Once the stew has thickened, add the seasoned shrimp and simmer until opaque and cooked through, about 5 minutes, stirring occasionally to make sure the shrimp are cooked through. Taste and adjust seasoning. Remove Bay Leaves
  8. Remove from the heat and let stand for 10 minutes, uncovered.

Serve hot in a bowl with a scoop of white or brown rice on top and the chopped scallions sprinkled over the top.