Description
My mother’s shrimp creole has always been a family favorite. It is just a spicy red tomato sauce with peppers, served over rice.
Ingredients
Scale
- 24 large shrimp in the shell
- 8 oz bar harbor clam broth
- Almond flour (Use as much as you need to coat shrimp. Around 3/4 cup)
- Salt and Pepper to taste
- 1 Tbsp. Olive oil
- 1 onion, roughly chopped into large chunks
- Red bell pepper cut into larger pieces
- Orange pepper cut into larger pieces
- 2 sticks of celery, cut into larger pieces
- 4 cloves of garlic, minced
- 1/2 Tbsp. Hot Red Pepper flakes
- 1/4 cup Dry Taylor Sherry
- Couple of shakes of Tobasco Sauce
- 1 tsp. Worcestershire Sauce
- 1, 28 oz can pureed tomatoes
- 1/4 cup freshly chopped parsley
Instructions
- Remove shells from shrimp. Set aside shells.
- Add clam broth to pot and add shells. Bring to a boil and let simmer on low heat for about 10 minutes. Strain the broth into a small bowl. Discard the shells.
- Meanwhile, salt and pepper the shrimp, and cover in almond flour. ( I lay the shrimp on top of the flour, roll them around, and press firmly to make sure it sticks.)
- Add olive oil to large pan.
- Saute shrimp on high heat on each side. You want to get a nice color on them, but don’t want to cook them all of the way through, because they will continue to cook later in the sauce.)
- Remove shrimp to separate plate. Leave 2 shrimp in the pan. (This will give added flavor to the sauce.)
- Reduce heat to medium low, and add onions, peppers and celery until the onions are translucent. Salt and Pepper.
- Turn heat to low and add garlic and hot red pepper flakes.
- Turn heat to high heat and add in sherry.
- Turn to low heat and add in tomatoes, Tobasco and Worcestershire.
- Let simmer for about 10 minutes.
- When ready to prepare, add shrimp back into the sauce, along with juices from the plate, and simmer until shrimp are opaque all of the way through. Season to taste.
- Serve over rice and top with chopped parsley.
- Enjoy!
- Prep Time: 30 minutes
- Cook Time: 10 minutes