Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Shrimp Creole
Serves 1

8 Shrimp (21/25 count, peeled & butterflied)
3 oz. Creole Sauce
6 oz. White Rice (cooked)

Méthode:
Place 3 oz. of creole sauce in saute pan over medium high heat and add shrimp and cook for 3 minutes then remove from heat. Place 6 oz. cooked rice in soup cup (mold) place upside down in heated large pasta bowl. Spoon creole sauce around rice. Place shrimp on top of sauce around rice, garnish with chopped parsley and serve.

Creole Sauce
Serves 39 (3 ounce portions)

2 Onions, diced
2 Green Peppers, diced
2 Yellow Peppers, diced
4 tbsp. Garlic, minced
1 can Tomatoes (10#)
4 oz. Tomato Paste
2 tbsp. Thyme, minced
1/2 oz. Crystal Hot Sauce

Méthode:
Saute onions, green pepper and yellow pepper till translucent over medium high heat in sauce pan. Add tomato paste with balloon whisk and cook for 5 minutes. Add crushed tomatoes with juice and stir. Bring to boil for 2 minutes, reduce heat to medium and simmer for about 45 minutes. Add thyme, garlic, salt and pepper for 3 minutes, transfer to 1/3 pan and keep warm.