Shrimp Creole
This recipe is credited to "Beginning fish Fry 1983". This was a singles group that my mother participated a lot with. I always thought it was called "Beginnings". Every year they had a fish fry.
There are a lot of steps to this recipe and all of the cooking times are just a few minutes so I went by the book and got all my ingredients lined up first. I made this on Ash Wednesday (shh...I used bacon anyway). The bacon was cooked on Sunday - I purposely cooked a couple extra slices and saved them for Wednesday in Tupperware. It wasn't very crispy. And I really don't think it added much flavor. I didn't even notice any bacon pieces while eating. I used garlic infused EVOO since I had no bacon fat to add anything to.
I only made half the recipe since there are just 3 of us. How many slices are in a lemon? Who knows...depends on the size of the lemon. I used 4 slices to equal half a lemon.
After simmering the shrimp, lemon and pepper 3 minutes I dumped the whole pot into a strainer set over a measuring cup so I could reserve some of the liquid. I was able to pull out the lemon and peppers with my fingers.
I didn't measure but I think I used about 2 tsp of olive oil to replace the bacon fat in order to sautee the vegetables.
I did not need the full 5 minutes to get the vegetables soft. I only used about 3 minutes.
After I opened the can I realized I had opened crushed tomatoes instead of diced tomatoes...oh well, in it goes.
I had never heard of File but it wasn't hard to find in the spice aisle of either WalMart or HEB.
I served it over white rice. It looks and tastes average. Not sure why my mom went to the trouble to get the recipe - it's nothing to write home about. I've had similar dishes that have a lot more spice to them - but I'm not much of a spicy person so this dish was pleasant but not a wow.
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