MUSKEGON, Mich. (WZZM) -- Chef Jeremy Paquin of Mia and Grace stopped by the WZZM studios to show us how to make Shrimp Creole, a perfect dish to warm you up from the inside out.
Shrimp Creole with Andouille Sausage, Bacon, and Cornbread Crumbs
2 pounds medium shrimp, head on
1 pound andouille sausage, cooked, cut into ½ inch pieces
½ pound smoked bacon, cooked and crumbled
1 medium onion, finely chopped
1 celery stalk, finely chopped
2 poblano peppers, stemmed, seeded and finely chopped
1 yellow banana chile, stemmed, seeded and finely chopped
1 jalepeno pepper, stemmed, seeded and finely chopped
2 garlic cloves, thinly sliced
1 teaspoon dried thyme
½ teaspoon dried basil
1 ½ teaspoons salt
¼ teaspoon ground white pepper
¼ teaspoon ground black pepper
6 ounces tomato paste
4 ripe tomatoes, finely chopped and juice reserved(about 2 cups)
1 tablespoon red wine vinegar
2 cups shrimp stock
2 teaspoons dried oregano (or 2 tablespoons fresh)
White rice, for serving
Scallions, for garnish
Cornbread crumbs, for garnish
- Peel the shrimp.
- Heat the oil in a large cast iron skillet over medium heat. Add the onion, celery, chiles, garlic, thyme, basil, salt, and white and black pepper. Cook, while stirring, until the chiles egin to soften (about 5 minutes). Add the tomato paste and cook, stirring, for 3 minutes more, until the vegetables are well coated.
- Add the tomatoes, their juices, and the vinegar. Reduce the heat to low and simmer for 10 minutes, until the mixture is slightly thickened. Add the stock and simmer until the tomatoes break down and begin to form a sauce, 20 minutes more.
- Add the bacon, shrimp and sausage. Add the oregano and simmer for another 20 minutes, stirring occasionally.
- Taste for seasoning and serve over hot rice. Garnish with scallions and cornbread crumbs. Serve with hot sauce, if desired.