Pair it with a garden salad and Blanc du Bois
Last month, I featured my favorite way to prepare fresh Gulf shrimp, and this month features my second favorite way. Personally, I like a spicy version of this flavorful Creole, paired with a fresh garden salad and a glass of Blanc du Bois Estate Reserve from Haak Vineyards & Winery in Santa Fe.
Grilled Gulf Shrimp Creole
¼ cup fresh minced serrano peppers
5 to 6 fresh garlic pieces, minced
2 sticks of salted butter
2 cups of green onions, minced
2 cups of bell pepper, minced
2 cups celery, minced
1 cup red onion, minced
1 lemon, juiced
3 (14.5-ounce) cans of tomato sauce
3 (14.5-ounce) cans of natural chicken stock
1 (14.5-ounce) can chopped tomatoes
5 pounds of shrimp, peeled and deveined
5 to 6 tablespoons of Texas Select Seasonings Coastal Seafood seasoning
6 to 8 bay leaves
1 tablespoon garlic powder
1 tablespoon dry oregano
¼ cup flour
Sea salt and pepper to taste
Start by melting butter in a large cast iron pot and sauté all vegetables with the ¼ cup of flour.
When the vegetables are soft, add liquids, reduce heat to medium, add all dry seasonings, then simmer for 1 hour, stirring often until sauce starts to reduce.
Reduce heat again to low, adjust seasoning and cook another 30 minutes.
Prepare grill and skewer shrimp. Lightly brush shrimp with clarified butter and season with Coastal Seafood seasoning. Grill and set aside.
When the sauce thickens, stir in shrimp, cover and cook 15 to 20 minutes, stirring occasionally.
Turn the heat off, leave covered and let the shrimp continue to pull in flavor from the sauce while you prepare white rice or bread bowls.
For a spicy version, add 1 to 2 tablespoons of Texas Select Seasonings Rattlesnake Dust seasoning.