How to Make Appetizing Mikes EZ Cajun Shrimp Creole

Without fail recipe ultimate Mike's EZ Cajun Shrimp Creole easy, yummy, practical.

Good Evening every body, at this time you get present recipe Mike's EZ Cajun Shrimp Creole with 18 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 8 stages of easy cooking Mike's EZ Cajun Shrimp Creole.

Ingredients all Mike's EZ Cajun Shrimp Creole

1. Prepare 2 Pounds : LG Pre-Steamed Shrimp [shells or tails left on].

2. Prepare 1 : Ex LG White Onion [chopped].

3. Prepare 3 : LG Stalks Celery [chopped - with leaves].

4. Prepare 1 : Green Bell Pepper [chopped].

5. Needed 6 Cloves : Garlic [minced].

6. Prepare 1/3 Cup : Green Onions [chopped + reserves].

7. Prepare 1 (28 oz) : Can Hunts Pureed Tomatoes.

8. Needed 1 tbs : Worshestershire Sauce.

9. Needed 3 tbs : Louisiana Hot Sauce [i use much, much more. as do my students].

10. Prepare 1 tsp : Cayenne Pepper.

11. Prepare 1 : LG Bay Leaf.

12. Needed to taste : Fresh Ground Black Pepper.

13. Needed 2 tbs : Olive Oil.

14. Needed 1 tbs : Creole Cajun Seasoning [such as Tony Chachere's - i use more].

15. Needed 2 Cups : Seafood Stock.

16. Prepare 1 tsp : Dried Thyme.

17. Prepare 4 tbs : Hunts Tomato Paste.

18. Prepare as needed : White Rice [minute or success rice works well in a pinch].

If all ingredients Mike's EZ Cajun Shrimp Creole it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Mike's EZ Cajun Shrimp Creole

1. Dethaw your pre-steamed shrimp..

2. Make your own seafood stock.

Reserve any shrimp fluids from your dethawed shrimp bag and gently pull the tails from your shrimp. Place all the shells and tails and fluids in a pot with 2.5 cups of water. Boil for 15 minutes. Strain and reserve all stock..

1. Brine your shrimp in ice water with 2 tbs salt and 1 tbs sugar for 15 minutes in fridge. Yes, you can brine pre-steamed shrimp! :0).

2. While waiting, chop your vegetables. Add oil to pot and cook vegetables until they're translucent. Usually about 5 minutes. Not too long tho. You'll want some crisp to your veggies!.

3. Add your herbs, seasonings, tomato puree and paste plus, 1 cup seafood stock to pot. Mix well. Simmer down for 10 minutes or until your sauce thickens a bit. You'll want your sauce to be hearty and viscous enough to support your plump shrimp. But, thin enough to saturate your rice. If too thick, add additional seafood stock. In the end, if you want your sauce thicker - mix 2 tbs corn starch to 1 tbs water. Mix well and slowly add this slurry to your boiling sauce. It'll thicken up as it simmers so go slow..

4. Drain your shrimp [remove ice] and place shrimp in your simmering pot. Simmer only until shrimp are hot or, your sauce has returned to a simmer. Remember, your shrimp are already pre-steamed and you don't want to over cook them..

5. Boil your rice. Use whatever seafood stock you have left for that boil to season your rice..

6. Serve hot - over white rice. Garnish dish with green onions and parsley. Serve with additional Louisiana Hot Sauce.

Enjoy my friends!.

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