Rick's Classic Shrimp Creole

Chef and Eggshells Store Owner Rick Rogers is a private chef/restauranteur with experience in Southern, South American, and World Cuisines. His mother was a native of El Salvador, and he has lived all over the world learning unique cuisines. Prior to owning and operating food trucks and a Latin American restaurant here in Little Rock, he worked in kitchens in New Orleans. He has taught cooking classes at Eggshells for over 8 years, and those classes are nothing shy of classic Cajun and Creole dishes. 

Rick's Classic Shrimp Creole

(Serves 4-6)

Ingredients: 

• 2 lb shrimp
• 2 tbsp cajun seasoning
• 2 tbsp veg oil or olive oil
• Trinity Mix, made with 2 chopped onions (med diced), 2 bell peppers (diced), and 2 cups celery (diced)
• 2 garlic cloves
• 2 cups rice
• 6 cups shrimp stock (for rice)
• 2 (14.5 oz) cans crushed tomatoes
• 1 can tomato sauce
• 1 dash Worcestershire sauce
• 3 dashes Tabasco hot sauce 
• 2 bay leaves
• 3 tbsp Tony Chachere’s (Creole seasoning)
• 1 tsp sugar
• 1 tsp cayenne (optional, for additional spice)
• Salt/pepper to taste
• 1 bunch parsley
• 1 bunch green onions, julienned 

Instructions:

1. Heat skillet on medium-high heat and lightly coat with olive oil. Place shrimp in pan individually, filling pan from one side to the other. Once pan is filled, begin with first shrimp and turn them over with tongs. The cooked side should be pink and slightly crusty. Continue turning shrimp until all have been turned. Then, again, begin with the first shrimp and remove from the pan. This method ensures each shrimp is cooked approximately one minute per side to a nice pink color. The shrimp will continue cooking after they are removed from the heat.
2. Saute Trinity Mix for approx. 20 minutes over medium heat until the mix is tender and somewhat translucent.
3. During this time, prepare rice by instructions on packaging.
4. Add crushed tomatoes and tomato sauce, let cook for an additional 10 minutes. Add bay leaves.
5. Combine seasonings and add to pan, add cooked shrimp and mix. Let cook for another 3 minutes. When done, let cool for a few minutes and taste. Adjust seasoning if needed.
6. Serve over bed of rice, garnish with chopped parsley and julienned green onions.

Interested in taking a class with Chef Rick? Check out all available Cooking Classes here!