SHRIMP CREOLE
– Boil a pound of shrimp in boiling water, seasoned with Old Bay seasoning. Remove when just cooked and chill to stop the cooking.
-Put two Tbl spoons of EV-Olive-Oil in a large cast iron skillet (or your favorite skillet.
– Dice one large onion – put in the skillet with med-heat.
– Dice two large celery stalks – put in the skillet.
– Dice one large green bell pepper – put in the skillet.
– Dice one peeled zuchinni (white pulp only) – put in the skillet.
– Stir and season with salt, pepper.
– Increase heat to high.
– Cook for about 3 minutes until wilted and combined, stirring continuously
– Add a dusting of flour and continue cooking for 2 too 3 more minutes, stirring continuously.
– All at once, add:
– 1 bottle of Clam Juice,
– 1 can of Rotel Tomatoes, with the juice
– 1 can of diced Tomatoes, with the juice
– 1 teaspoon cajun seasoning,
– 1 1/2 Tablespoons of clover honey
– Stir for one minute to insure all are well combined.
– Add 5 dashes of Louisiana hot sauce, stir in well.
– Continue cooking stirring every few minutes to keep sauce from sticking to bottom of the pan.
– Cut each shrimp into two halves and add to the pan, until it feels full of shrimp. Keep any remaining shrimp In covered container in fridge, for tomorrow night’s shrimp cocktails (dipping into store bought cocktail sauce)
– Stir in the shrimp until all are well coated.
– Turn off Heat & Serve.
(DO NOT COOK THE SHRIMP ANY FURTHER.)
SERVE OVER RICE, or
STRAIGHT UP DIRECTLY ON THE PLATE
With a simple side salad.
