Shrimp Creole I

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Shrimp Creole I to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Shrimp Creole I, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 tablespoon all-purpose flour
• 2 tablespoons butter, melted
• 2 tablespoons tomato paste
• 1/2 teaspoon minced onion
• 1 teaspoon salt
• 1 fresh red chile pepper (optional)
• 3 cups chicken broth
• 2 bay leaves
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried parsley
• 2 pounds medium shrimp - peeled
• and deveined

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown

Step 2: Technique & Execution

Mix butter or margarine into browned flour

Step 3: Technique & Execution

Stir in tomato paste, onion, salt, chile pepper, stock, bay leaves, thyme, and parsley

Step 4: Technique & Execution

Simmer for approximately twenty minutes

Step 5: Technique & Execution

Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.