Shrimp Creole
Classic Shrimp Creole - More like assembly instructions, less like a recipe...
Equipment
- 1 pan, saute, 10 inch nonstick, with lid
Ingredients
- 8 oz shrimp, Gulf, peeled, de-veined
- 8 fl oz sauce, Creole
- 4 g salt, kosher
- 4 g pepper, black, fresh cracked
- 4 g pepper, cayenne, dried, ground
- 1 g baking soda
- 20 g sugar, white, granulated
- 10 g onion, green green bits only, fine chop
- as needed fat, spray-on pan lube
Instructions
- Heat up your creole sauce. You can nuke it. it doesn't matter.
- Taste it. Decide how it needs to be adjusted. Is it too tart? A little sugar. Is it still too tart and bordering on sweet? Baking soda.8 fl oz sauce, Creole, 1 g baking soda, 20 g sugar, white, granulated
- Saute a shrimp. Taste it. Decide on the salt level. Compare it to your sauce. Dip it in your sauce. See how they work. Season the rest of your shrimp with salt, pepper, cayenne as necessary.8 oz shrimp, Gulf, peeled, de-veined, 8 fl oz sauce, Creole, 4 g salt, kosher, 4 g pepper, black, fresh cracked, 4 g pepper, cayenne, dried, ground, as needed fat, spray-on pan lube
- Sear your shrimp on both sides, but don't cook all the way through.
- Add your sauce directly to the shrimp pan. Toss your shrimp in it.
- Let the sauce reduce a bit. Your shrimp will finish cooking.
- Plate on top of whatever your intentions are and garnish with the green onions.10 g onion, green
Video
Notes
This is where it gets hard to document because it’s all method and judgement and honestly, that’s OK. People get all rigid when it comes to duplicating someone else’s work. Cut that out. Be your own dog.
As mentioned in the creole sauce recipe, I usually won’t adjust seasoning until I’m ready to use it. I have no way of knowing what flavors have become dominant while the sauce was resting. Likewise I don’t really know what the protein I’m adding (chicken, sausage, shrimp, crawfish) are going to bring to the parts.
So, for this, I’m going to do two things. I’m going to heat up some enough of the sauce to taste it and see if it needs anything and I’m going to sauté one of my shrimp, unseasoned, to determine if it has needs. Usually, they don’t, but you still have to know.
My FRESH white, Gulf shrimp are peeled and de-veined, but not to the point of being butterflied. Usually in the 16 to 20 shrimp per pound since I don’t give two shits about presentation.
If the shrimp and the sauce I have seasoning needs, I will add the seasoning for both to the shrimp. The shrimp are then sautéed over high heat with a tiny amount of neutral fat (canola) in single plate batches (around 8 shrimp each) just until each side takes is just a little browned but raw shrimp is still apparent. To that I will add about 8 fluid ounces of creole sauce to the pan, tossing vigorously until the shrimp is done and serve over rice, grits, cauliflower rice. Hell, toasted French bread. Your call.
Garnish with green onions.
Nutrition
Serving: 1servingCalories: 200kcal
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