Foodie Friday: Shrimp Creole RECIPE!

If you are in the season of lent, or just a seafood lover, here’s a recipe to spice things up from Chef Eric Watson (

of Rustica!

). 

Shrimp Creole 

Serves 4-6
4 oz. 

Butter 

1 ea. Large Yellow Onion, 

diced
2 ea. Green Bell Pepper, seeded & diced 

4 ea. Celery Stalks, diced 

3 ea. Garlic Cloves, peeled & minced 

1 can Diced Tomatoes (14.5 oz.) 

3 ea. Bay Leaves 

¼ tsp. Cayenne Pepper 

1 tsp. Old Bay Seasoning 

2 tsp. Hot Sauce, optional 

1 tsp. Worcestershire Sauce 

1 ½ cup Clam Juice or Chicken Stock 

2-3 Tbsp. Flour, all purpose 

2-3 lb. Shrimp, peeled & deveined (large size, U-15) 

As needed Green Onions, thinly sliced
As needed Fresh Parsley, finely chopped 

As needed Cooked White Rice, long grain 

In a large saucepan, saute the onion, peppers and celery in butter until tender. Dust the pan
with the flour and quickly incorporate. Add garlic, tomatoes, bay leaves, cayenne, old bay, hot
sauce, Worcestershire and chicken stock. 

Stir the mixture often until liquid comes to a simmer. Allow sauce to simmer for approximately
15 minutes. 

Add the shrimp to the sauce and simmer just until shrimp is cooked through (approx. 3-6
minutes). 

Serve the shrimp creole over rice and garnish with green onions and parsley.

(Eric Watson, in the KFGO Studio)

Foodie Friday is brought to you Prime Cut Meats! 

All Fresh Seafood is on sale at Prime Cut Meats through March 12, 2019! 

PRIME CUT MEATS

Address: 2434 S University Dr, Fargo, ND 58103

Phone

:

(701) 476-1444

Additional content:

The Best Grilled Cheese Ever

Deviled Eggs in Three Variations

RECIPE: Quiche!

An Easy (overnight) Egg Bake

(Amy Iler & JJ Gordon are talk-show hosts at 790 AM KFGO in Fargo-Moorhead. “It Takes 2 with Amy & JJ” can be heard weekdays 11am-2pm. Check out the show page on


FACEBOOK.


Follow Amy on Twitter


@AmyKFGO


. Follow JJ on Twitter


@JJGodon701


.)