Spicy Southern Shrimp Creole Recipe
The perfect southern style shrimp creole recipe. So yummy with a touch of spice that makes this whole dish so nice.
Servings: 6
Calories: 571kcal
Ingredients
For the Polenta
- 2 tablespoon Rendered Bacon Fat
- ½ Cup Shallot minced (approx 1 medium shallot)
- 1 Cup Fine Ground Cornmeal
- 3 Cups Chicken Stock
- 4 tablespoon Unsalted Butter
- 1 Cup Cream
- 1 teaspoon Kosher Salt
- ¼ teaspoon Fresh Cracked Pepper
- ¼ teaspoon Balsamic Vinegar
For the Creole Sauce
- 2 tablespoon Rendered Bacon Fat
- 1 Cup Onion diced (approx ½ Spanish onion)
- 1 Cup Celery diced (approx 3 celery stalks)
- 1 Cup Green Pepper diced (approx 1 green pepper)
- 1 14.5 Oz Can Diced Tomatoes
- 1 tablespoon Granulated Garlic
- 1 tablespoon Granulated Onion
- 1 tablespoon Cajun Seasoning
- ¼ Cup Chicken Stock
- ¼ Cup White Wine
- ¼ Cup Cream
For the Cajun Shrimp
- 16-18 Large Shrimp peeled and deveined
- 2 tablespoon Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Fresh Cracked Pepper
- 1 teaspoon Cajun Seasoning
- 2 teaspoon Fresh Lemon Juice
Instructions
Making the Polenta
- In a high-sided pot, add in the bacon fat over medium-high heat. When it has melted and is shimmering, add in the shallots and salt. Stir and cook for 4-5 minutes or until the shallots start to turn translucent.
- Add in the cornmeal. Stir and add in the chicken stock. Stir occasionally for the next 5-8 minutes or until the cornmeal absorbs the stock. Then add in the butter and stir until melted. Reduce the heat to low.
- Add in the cream and stir occasionally until the polenta is soft and delicious tasting. Add in the balsamic vinegar and stir. Taste, adjust your seasonings and then set aside.
For the Creole Sauce
- In a saute pan, add in the bacon fat over high heat. When the fat shimmers in the pan, add in the celery, green pepper and onion. Give it a good pinch of salt as well. Stir and allow to sweat for 7-10 minutes or until the vegetables have softened.
- Add in the tomatoes including the juice from the can. Add in the dried spices. Allow the spices to absorb the liquid and bloom in the pan.
- Add in the white wine. Allow to reduce for 2 minutes, then add in the stock and cream. Mix well, taste, adjust the seasonings. Remove the creole sauce from the pan and set aside.
For the Cajun Shrimp
- Rinse out the pan from the creole sauce. Place the pan over high heat and add in the olive oil. While it is heating, season the cleaned shrimp with the salt and pepper on both sides.
- When the oil shimmers, add in the shrimp. Cook until they begin to curl and change color. Flip in the pan, then add in the cajun seasoning and lemon juice.
- Allow to cook for another minute, then stir the shrimp in the pan to coat well with the lemon and cajun seasoning.
Bringing together the Shrimp Creole
- In individual bowls, add in a scoop of the polenta, a serving of the creole sauce and some shrimp right on top. Add some fresh chopped parsley for just a dash of brightness.
- Serve hot and happy eating!
Notes
Make sure that your shrimp are prepared before you start cooking this recipe. It takes a lot longer to remove the shells and devein the shrimp than you might think.
Also, if your polenta sits longer than expected and thickens up, turn your heat to low and add in some more cream or stock to thin it back out a bit. Polenta is very forgiving so just give it some love. Make sure the heat is low otherwise the cream may burn!
Nutrition
Calories: 571kcal