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Crevettes a la Creole (Shrimp Creole) Offers a Taste of New Orleans

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Several years ago, a friend in New Orleans led a group of us visitors on a tour through the labyrinthine rooms of Antoine’s Restaurant before we sat down to a lavish brunch that, of course, included Oysters Rockefeller and Eggs Sardou with their incredible mixture of artichoke hearts, anchovies, truffle and poached eggs.

shrimp creole

Crevettes a la Creole (Shrimp Creole)

I remembered that wonderful morning the other day when I spotted a copy of “Antoine’s Restaurant, Since 1840, Cookbook” at a used book store. The book was written in 1980 by Roy F. Guste Jr., billed as fifth generation proprietor of the fabled restaurant. In the subtitle of his book, he promises “the original recipes,” though he’s coy about the exact makeup of those Oysters Rockefeller, though he does allow that there is no spinach in them.

The big surprise is how easy the recipes go together. That includes this recipe for Crevettes a la Creole, or Shrimp Creole, which derives an intense flavor from cooking the shrimp into the Creole sauce. It’s the first I’ve tried, and it won’t be the last.

Crevettes a la Creole (Shrimp Creole)

Shrimp cooking in Creole Sauce

Shrimp cooking in Creole Sauce

3 pounds raw shrimp, peeled
1 stick butter
Salt and cayenne pepper
3 cups Creole Sauce (recipe follows)
3 cups hot rice

Heat the butter and saute the shrimp with a little salt and cayenne pepper until the shrimp became firm. Add the Creole Sauce and simmer together for 20 minutes.

Serve the shrimp and sauce with 1/2 cup hot cooked rice on each plate.

Makes 6 servings.

From “Antoine’s Restaurant, Since 1840, Cookbook” by Roy F. Guste Jr.

Creole Sauce

Creole Sauce

Creole Sauce

2 tablespoons butter
1 cup chopped green bell pepper
1 cup chopped onion
3 cups chopped tomato pulp
1/4 teaspoon dried thyme
2 bay leaves
4 cloves garlic, minced
2 tablespoons parsley, minced
1 teaspoon paprika
Salt and cayenne pepper, to taste
1 tablespoon cornstarch

Melt the butter and saute the onions and bell pepper until they become limp. Add all the remaining ingredients except the cornstarch, and season to taste with salt and cayenne pepper. Simmer for 20 minutes.

Mix the cornstarch with a little water and blend in to the sauce. Cook for a few minutes more to thicken. (Ed’s note: I used a 24.5-ounce bottle of Mutti Tomato Puree, which was so thick that the sauce did not need cornstarch.)

Makes 3 cups.

From “Antoine’s Restaurant, Since 1840, Cookbook” by Roy F. Guste Jr.

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