Recipe: Quick Mississippi Shrimp Creole
September 21, 2020
2 pounds raw Wild American Shrimp®, peeled (weight is after shelling)
1 cup bell pepper chopped
1/2 cup onion chopped
1/4 cup celery, finely-chopped
1 teaspoon minced garlic
1 jar Prego® Traditional tomato sauce (don’t substitute brands)
1 bay leaf
6 slices bacon*
1 cup seasoned chicken stock
Cayenne to taste
3-4 tablespoons olive oil
3-4 tablespoons flour (optional)
In a large heavy pot, cook bacon until crisp. When done, remove and set aside. Reserve about 1 tablespoon of the drippings and add the first 4 ingredients sauté until soft, add shrimp and sauté until they begin to turn pink. Add Prego®, chicken stock and bay leaf to mixture. Bring to a simmer and allow to cook 30 minutes. If thickening is needed, in a small skillet add the flour and olive oil to make a roux.
*For a healthier version eliminate bacon and substitute olive oil to sauté.
CHEF JIM SMITH THE HUMMINGBIRD WAY Jim Smith is the former Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing...
Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family....
The shrimp processing industry has a long and storied history, lined with a multitude of different innovations that have propelled the industry further and further...