Keltin
New member
Here’s a fairly easy way to take fresh tomatoes and fresh shrimp and capture a taste of the south. This is my rendition on Shrimp Creole. I cook for 2, so double this as needed. This takes a little time, but with proper mise en place, it flies by and is really fun to do. Expect to spend about an hour or so to do this one. Most of that time is simply break-down time for the fresh tomatoes and veggies.
Note: You can knock 30 minutes of cook time out of this recipe by using a canned or jarred tomato sauce. This recipe uses fresh tomatoes, wine, and shrimp stock to build a sauce, but you can technically skip that if you are in a hurry and want to use a canned or jarred version.
Keltin’s Shrimp Creole Fettuccini - For Two
Ingredients
1/2 lb shrimp, peeled & de-veined
3 lg tomatoes, finely chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbsp minced garlic
1 tsp Chili Powder
1 tsp Paprika
2 Tbsp tomato paste
1 cup Chardonnay White Wine
2 cups shrimp stock
Fettuccini noodles, cooked
Procedure
In a large skillet over medium-high heat, heat 1-2 Tbsp of olive oil and then add the chopped tomatoes. Cover, and allow to simmer 10-15 minute to break down.
Now add the Holy Trinity of Cajun cooking: the chopped Onion, Bell Pepper, and Celery. Also add the minced garlic. Stir well, and cover. Allow to simmer 10 minutes.
Remove cover, stir, and reduce for 5 minutes. Now add the wine. Cover and simmer for 5 minutes. Now remove cover and allow to reduce for 5 minutes.
Stir the mixture and now add the shrimp stock, chili powder, and Paprika.
Note: You can make your own shrimp stock from the shells of the shrimp by browning them in a sauce pan in butter, add water or chicken stock, cover, and allow to simmer for 10-15 minutes.
Now, add the tomato paste and stir well to incorporate. The sauce should start to look robust and full at this point….the way a tomato sauce should look.
Cover and simmer for 15 minutes over low heat.
Turn heat to medium high and add shrimp. Leave uncovered and stir periodically. The shrimp will be done within 5 minutes. Keep stirring, and once the shrimp are done (pink and firm), remove the pan from heat and cover. Set aside firmly covered to retain heat.
On a plate, lay down a bed of Fettuccini noodles. Ladle shrimp and sauce over the noodles and serve with garlic bread, green beans, and even stuffed clams. Get crazy with it!
Peel the shrimp and save the shells for stock.
Make your shrimp stock in a sauce pan using butter, the shells, and water.
The Holy Trinity of Cajun Cooking: Onions, Celery, and Bell Pepper
Dice your tomatoes.
There is your shrimp stock made from those shells!!
Cook the tomatoes a bit to break them down and make them “mushy”.
Add the Holy Trinity to the mushy tomatoes.
Add some wine, then the shrimp stock, the chili powder, paprika, and tomato paste.
Add the shrimp and cook until just done.
Plate this already!
Note: You can knock 30 minutes of cook time out of this recipe by using a canned or jarred tomato sauce. This recipe uses fresh tomatoes, wine, and shrimp stock to build a sauce, but you can technically skip that if you are in a hurry and want to use a canned or jarred version.
Keltin’s Shrimp Creole Fettuccini - For Two
Ingredients
1/2 lb shrimp, peeled & de-veined
3 lg tomatoes, finely chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbsp minced garlic
1 tsp Chili Powder
1 tsp Paprika
2 Tbsp tomato paste
1 cup Chardonnay White Wine
2 cups shrimp stock
Fettuccini noodles, cooked
Procedure
In a large skillet over medium-high heat, heat 1-2 Tbsp of olive oil and then add the chopped tomatoes. Cover, and allow to simmer 10-15 minute to break down.
Now add the Holy Trinity of Cajun cooking: the chopped Onion, Bell Pepper, and Celery. Also add the minced garlic. Stir well, and cover. Allow to simmer 10 minutes.
Remove cover, stir, and reduce for 5 minutes. Now add the wine. Cover and simmer for 5 minutes. Now remove cover and allow to reduce for 5 minutes.
Stir the mixture and now add the shrimp stock, chili powder, and Paprika.
Note: You can make your own shrimp stock from the shells of the shrimp by browning them in a sauce pan in butter, add water or chicken stock, cover, and allow to simmer for 10-15 minutes.
Now, add the tomato paste and stir well to incorporate. The sauce should start to look robust and full at this point….the way a tomato sauce should look.
Cover and simmer for 15 minutes over low heat.
Turn heat to medium high and add shrimp. Leave uncovered and stir periodically. The shrimp will be done within 5 minutes. Keep stirring, and once the shrimp are done (pink and firm), remove the pan from heat and cover. Set aside firmly covered to retain heat.
On a plate, lay down a bed of Fettuccini noodles. Ladle shrimp and sauce over the noodles and serve with garlic bread, green beans, and even stuffed clams. Get crazy with it!
Peel the shrimp and save the shells for stock.
Make your shrimp stock in a sauce pan using butter, the shells, and water.
The Holy Trinity of Cajun Cooking: Onions, Celery, and Bell Pepper
Dice your tomatoes.
There is your shrimp stock made from those shells!!
Cook the tomatoes a bit to break them down and make them “mushy”.
Add the Holy Trinity to the mushy tomatoes.
Add some wine, then the shrimp stock, the chili powder, paprika, and tomato paste.
Add the shrimp and cook until just done.
Plate this already!
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