Tuesday, January 18, 2011

Sugie Bee's Shrimp Creole

 Gather your Groceries

  • 2 tablespoons vegetable oil
  • 4 garlic cloves, minced
  • 2 large onions, chopped
  • 2 stalks celery, chopped
  • 1 green bell pepper, chopped
  • 1 teaspoon cayenne pepper
  • 1 tablespoon of white sugar
  • 2 cups of seafood or chicken stock 
  • 2 cans of beer
  • 1 can of diced tomatoes
  • Dash hot sauce
  • 2 bay leaves
  • Salt and freshly ground black pepper
  • 2 pounds large shrimp (about 32), shelled
  • Cooked white rice and chopped green onions 

The way to do it:

Open 1 can of beer, sip during cooking. Heat a large heavy pot over medium heat. Add oil. and cook the onions, celery, and green bell peppers until softened, about 5 minutes. Stir in cayenne and sugar let the vegetables brown (caramelize) slightly.  (This is where the wonderful rich brown color comes from.)  Add the chopped garlic and stir in until it smells wonderful (30 seconds or so) Add the stock, tomatoes, your other can of beer, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Serve on a bed of cooked white rice and garnish with chopped green onions. Yummy . . .

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