John Besh’s Shrimp Creole recipes - Uncategorized

Author: Daniel Davis  

Traditionally a roux-and-tomato-based dish, Shrimp Creole in this new version has Vietnamese influences; it’s spicy and sweet, full of herbs and flavor. This Shrimp Creole has Vietnamese influences; it’s spicy and sweet and full of herbs and flavor.

John Besh’s Shrimp Creole

This Shrimp Creole has Vietnamese influences; it’s spicy and sweet and full of herbs and flavor.
Provided by: Recipe by Our Cookbook Collection, Recipe by Our Cookbook Collection
Yields: 15 servings
Number of ingredients: 16

Ingredients:

• 5 pounds jumbo Louisiana or wild American shrimp, peeled and deveined
• salt and freshly ground black pepper
• 1 tablespoon minced fresh lemongrass
• 1/2 cup olive oil
• 3 medium onions, diced
• 10 cloves garlic, thinly sliced
• 1 stalk celery, diced
• 1 bell pepper, red, green, or yellow, seeded and diced
• 5 pounds overripe Brandywine or other heirloom tomatoes, peeled, seeded, and chopped
• 1 bay leaf
• 1/4 teaspoon ground allspice
• 1 tablespoon crushed red pepper flakes
• leaves from 2 branches fresh basil, chopped
• leaves from 1 sprig fresh mint, chopped
• sugar
• 6-8 cups cooked white rice

How to cook:

1. Put the shrimp into a large bowl, season with salt and pepper, then mix in the lemongrass. Heat ¼ cup of the oil in a large deep skillet over moderate heat. Add the shrimp, stirring and tossing them with a spatula. Sauté until they turn pink, about 2 minutes. Remove the shrimp from the pan and set aside while you make the sauce.
2. Into the same skillet with the oil and shrimp juices, put the remaining ¼ cup oil and the onions, garlic, celery, and bell peppers and cook, stirring constantly with a wooden spoon, for about 2 minutes.
3. Add the tomatoes. Reduce the heat to medium-low and when the sauce comes to a simmer add the bay leaf, allspice, and red pepper flakes. Simmer for 10 minutes.
4. Add the shrimp back to the skillet along with the basil and mint. Cook for a minute or two. Season with salt and pepper. If the sauce tastes too tart, add a little sugar to balance the flavor. Remove the bay leaf. Serve over steamed Louisiana white rice.
5. Reprinted with permission from My New Orleans by John Besh (Andrews McMeel Publishing )

Notes: Stuffed Jumbo Shrimp — Chef John Besh, John Besh shares a family recipe for shrimp creole. The New Orleans chef puts a Vietnamese spin on the Louisiana classic.

John Besh: Shrimp Creole

The Dish: Louisiana chef John Besh shares recipes from his new book · The Best Easy Shrimp
Duration: 0:26

John Besh’s Shrimp Creole

Provided by: Irv Miller
Yields: 0 servings

How to cook:

1. Put the shrimp into a large bowl, season with salt and pepper, then mix in the lemongrass. Heat 1/4 cup of the oil in a large deep skillet over moderate heat. Add the shrimp, stirring and tossing them with a spatula. Sauté until they turn pink, about 2 minutes. Remove the shrimp from the pan and set aside while you make the sauce. Into the same skillet with the oil and shrimp juices, put the remaining 1/4 cup oil and the onions, garlic, celery, and bell peppers and cook, stirring constantly with a wooden spoon, for about 2 minutes. Add the tomatoes. Reduce the heat to medium-low and when the sauce comes to a simmer add the bay leaf, allspice, and red pepper akes. Simmer for 10 minutes. Add the shrimp back to the skillet along with the basil and mint. Cook for a minute or two. Season with salt and pepper. If the sauce tastes too tart, add a little sugar to balance the avor. Remove the bay leaf. Serve over steamed rice.

Notes: Shrimp Creole Recipe, Ingredients ; jumbo Louisiana or wild American shrimp, peeled and deveined ; -- salt and freshly ground black pepper ; minced fresh lemongrass ; olive oil ; onions,

Shrimp Creole

Traditionally a roux-and-tomato-based dish, Shrimp Creole in this new version has Vietnamese influences; it’s spicy and sweet, full of herbs and flavor.
Provided by: Recipe by Our Cookbook Collection, Recipe by Our Cookbook Collection
Yields: 15 servings
Number of ingredients: 16

Ingredients:

• 5 pounds jumbo Louisiana or wild American shrimp, peeled and deveined
• -- salt and freshly ground black pepper
• 1 tablespoon minced fresh lemongrass
• 1/2 cup olive oil
• 3 medium onions, diced
• 10 cloves garlic, thinly sliced
• 1 stalk celery, diced
• 1 -- bell pepper, red, green, or yellow, seeded and diced
• 5 pounds overripe Brandywine or other heirloom tomatoes, peeled, seeded, and chopped
• 1 -- bay leaf
• 1/4 teaspoon ground allspice
• 1 tablespoon crushed red pepper flakes
• -- leaves from 2 branches fresh basil, chopped
• -- leaves from 1 sprig fresh mint, chopped
• -- sugar
• -- 6-8 cups cooked white rice

How to cook:

1. Put the shrimp into a large bowl, season with salt and pepper, then mix in the lemongrass. Heat ¼ cup of the oil in a large deep skillet over moderate heat. Add the shrimp, stirring and tossing them with a spatula. Sauté until they turn pink, about 2 minutes. Remove the shrimp from the pan and set aside while you make the sauce.
2. Into the same skillet with the oil and shrimp juices, put the remaining ¼ cup oil and the onions, garlic, celery, and bell peppers and cook, stirring constantly with a wooden spoon, for about 2 minutes.
3. Add the tomatoes. Reduce the heat to medium-low and when the sauce comes to a simmer add the bay leaf, allspice, and red pepper flakes. Simmer for 10 minutes.
4. Add the shrimp back to the skillet along with the basil and mint. Cook for a minute or two. Season with salt and pepper. If the sauce tastes too tart, add a little sugar to balance the flavor. Remove the bay leaf. Serve over steamed Louisiana white rice.
5. Reprinted with permission from My New Orleans by John Besh, Andrews McMeel Publishing

Notes: Shrimp Creole, John Besh. RATE THIS RECIPE Traditionally a roux-and-tomato-based dish, shrimp Creole in this new version has Vietnamese influences;