Sunday, August 16, 2009
Spicy Glazed Creole Shrimp
1 lb large shrimp, fresh or frozen & defrosted, peeled & deveined
1 Tbs butter (you can substitute canola oil but it won't be as rich)
1 clove garlic, minced
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped celery
1 bay leaf
1/4 tsp Slap Ya Mama Hot Cajun Seasoning*
1 cup tomato sauce
1 Tbs dry white wine
1/4 cup Jalapeno Ketchup (I recommend either Burning Asphalt Jalapeno Ketchup or Melinda's Jalapeno Ketchup)**
2 Tbs butter (don't use oil here)
2 Tbs light molasses
2 Tbs dry white wine
2 Tbs prepared mustard
1 Tbs Worcestershire sauce
2 cups hot cooked rice
To make the spicy Creole sauce, melt 1 Tbs of butter (or heat 1 Tbs oil) in a saucepan and saute the onion & garlic until tender, careful not to brown them. Add the green pepper, celery, Cajun seasoning and bay leaf, & stir to combine. The stir in the tomato sauce, ketchup and 1 Tbs dry white wine. Cover and simmer for 20 to 25 minutes, stirring occasionally.
While the sauce is cooking, make the glaze by melting 2 Tbs butter in a medium skillet. Stir in the molasses, 2 Tbs wine, mustard and Worcestershire sauce, and bring to a boil over high heat. Reduce heat to medium high, stir in the shrimp and cook until the shrimp is done, about 3 to 5 minutes.
To serve, place hot cooked rice on each plate and pour some of the Creole sauce over the rice, then spoon some of the glazed shrimp on top. Enjoy!
*For a reduced-sodium version, use salt-free Louisiana Bayou Blend Seasoning and then add some ground red or cayenne pepper to add heat (the Bayou Blend Seasoning is not as spicy as Slap Ya Mama Cajun Seasoning).
**Both the Burning Asphalt Ketchup and Melinda's Jalapeno Ketchup are currently on sale at the Carolina Sauce Company!