Friday, 29 February 2008

Creole Shrimp

8 ounces fresh chorizo, sliced
1/3 cup flour
1/3 tablespoons oil
1 small onion, chopped
3 cloves garlic, minced or
2 stalks celery, chopped
1 green bell pepper, seeded
   + chopped
1 (14 ounce) can stewed
1-2 tablespoons creole
   seasoning, depending
   on your taste
1 tablespoon smoked paprika
1 (12 ounce) beer
1 1/2 pounds raw shrimp,
   peeled + deveined
1 tablespoon Worcestershire
1 tablespoon hot sauce
1 tablespoon sugar
1 tablespoon butter
1 tablespoon cajun seasoning
steamed white or brown rice,
   for serving

  • In a medium size soup pot, brown the chorizo over medium high heat. Remove from the pot and drain on a paper towel lined plate.
  • To the same pot, add the oil and flour, whisking until combined. Cook for 10 minutes or until the roux is lightly golden.
  • Add the onion, garlic, celery, green pepper. Cook for another 10 minutes, stirring occasionally.
  • Add tomatoes, 1 tablespoon creole seasoning and the smoked paprika, cook another minute.
  • Slowly pour in the beer, add back the chorizo and bring the mixture to a low boil, simmer for 10-15 minutes.
  • Meanwhile, heat a skillet over medium high heat. Once hot add the butter. Toss the shrimp with the cajun seasoning and place in the hot skillet. Sear on both side for about 4 minutes per side or until pink and cooked through. Remove from the heat.
  • Now add the shrimp, Worcestershire, hot sauce and sugar to the creole mixture. Simmer another 5 minutes.
  • Serve the shrimp over a bowl of hot rice.