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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Emeril's Creole Sauce from the Emeril Live episode, Gone Fishin'. Cool the sauce without the shrimp and store in an air-tight container in the refrigerator for up to 4 days. Ingredients:
2 tablespoons bacon grease |
2 tablespoons all-purpose flour |
2 tablespoons tomato paste |
1 cup finely chopped yellow onion |
1/2 cup finely chopped green bell pepper |
1/2 cup finely chopped celery |
1 tablespoon minced garlic |
3/4 teaspoon salt |
1/2 teaspoon crushed red pepper flakes (to taste) |
2 bay leaves |
2 tablespoons tomato paste |
3 cups finely chopped peeled, and seeded tomatoes |
1 tablespoon chopped fresh parsley, plus more for garnish |
1 1/2 teaspoons chopped fresh oregano |
1 teaspoon chopped fresh basil |
1 teaspoon chopped fresh thyme |
1 teaspoon grated lemon zest |
1 teaspoon worcestershire sauce |
1 1/2 teaspoons tabasco sauce or 1 1/2 teaspoons other hot pepper sauce |
2 cups chicken, shrimp or 2 cups fish stock, cold |
1 1/4 lbs shrimp, peeled and deveined |
hot cooked long-grain rice, for serving |
Directions:
1. Heat the bacon grease in a medium, heavy saucepan over medium heat. Add the flour and stirring constantly with a heavy wooden spoon, cook until a roux a light brown forms, about 6 minutes.
2. Add the onions, celery, and bell pepper and cook over medium heat, until the vegetables are tender, 5 to 6 minutes.
3. Add the garlic, salt, red pepper, and bay leaves, and cook, stirring, for 30 seconds.
4. Add the tomato paste and cook, stirring constantly, until it starts to color, about 2 minutes.
5. Add the tomatoes, oregano, basil, thyme, lemon zest, Worcestershire and Tabasco, and cook, stirring, for 2 minutes.
6. Add the stock and bring to a boil.
7. Reduce the heat to low and simmer, uncovered, until the sauce thickens and reduces by one-quarter in volume, 20 to 25 minutes, stirring occasionally.
8. To serve immediately, add the shrimp and cook, stirring, until cooked through and tender, about 5 minutes. Adjust the seasoning to taste. Arrange 1/2 to 3/4 cup long grain white rice in each of 4 to 6 large shallow bowls or on large plates.
9. Ladle the shrimp Creole over the rice, garnish with chopped parsley, and serve.
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