Thursday, January 3, 2013

Cooking with Chip Magnet Salsa – Shrimp Creole

Shrimp Creole is a spicy dish, traditionally.  Spicy both with heat (cayenne and black pepper) and with flavor (garlic).    That makes Ghoulicious is a great salsa for this dish, although you could also use the Garlicious if you just wanted to avoid the heat (but what fun is that?)  From the website

Ghoulicious was originally planned to just be around for the Halloween season, but it was so popular, we just had to keep it all year. Our Garlicious salsa has been haunted by the world famous ghost chili! Beware, this one's spookily hot!

1 lb Shrimp
spray oil
1 medium Onion, diced
2 stalks Celery, diced
1 small Green or Red Pepper, diced
2 Tbsp tomato paste
1-1/2 Cups fresh tomatoes, Diced or 1 28 oz diced tomatoes, with juice.
1/2 Cup dry White Wine
1Cup chicken or veggie stock
1 Bay leaf
1 tsp thyme
1 Tbsp Worcestershire Sauce
1/2 cup goulicious or garlicious salsa
2 green onions, chopped
1/8 Cup Flat Leaf Parsley, minced


Heat your pan to medium and spray with oil. 
Cook onions, celery and peppers until onion are soft.

Add the tomato paste, cook, stirring constantly, until the paste begins to brown, then add the tomatoes. 

When hot again, add the wine, and turn the heat to high until the alcohol burns off. Add the stock, bay leaf and Thyme. Bring to a boil then reduce to a low simmer. Simmer for 30 minutes. 

When you start that 30 minutes of cooking, this is the time to start your rice

After you have simmered 30 minutes, add the salsa and Worcestershire.

Bring the sauce to a boil, reduce the heat to low and add the shrimp. Don’t overcook!  This will take about 3 minutes.

Garnish with green onions and parsley.

Serve with the rice

No comments: