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Taste of the Tides
Taste of the Tides: Creamy Creole Shrimp
I adapted this recipe from one by Chef John Folse (my food hero): Jumbo Shrimp in Creole Mustard Cream. My changes were entirely due to what I had on hand, and it ended up tasting great anyway. I found the original in my copy of The Encyclopdia of Cajun & Creole Cuisine. If you love to cook, you need this book! Remember to support your local seafood markets!
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INGREDIENTS 2 dozen large wild Georgia shrimp, head-on 2 tbsp creole mustard 1 stick butter, sliced ¼ cup chives, chopped ½ cup green onions (bulbs and stems), sliced ¼ cup jalapeno peppers, seeds removed and diced 2 tsp dried tarragon ½ cup cooking wine 2 tbsp corn flour 1 cup heavy cream 1 cup chicken or shellfish stock Salt and pepper to taste Cooked pasta DIRECTIONS • Leaving heads intact, peel tails and devein shrimp, rinse under cold water. • Melt half of butter in large skillet over medium high heat, being careful not to brown or burn. • Saute shrimp in batches (do not overcrowd), 1-3 minutes just until pink, then remove and keep warm. If you just can’t bear to look at shrimp heads on your plate, you can remove them now, but the heads do add flavor during the cooking process. • Add chives, green onions, peppers and tarragon; saute 2-3 minutes until wilted. • Deglaze pan with wine, then simmer until all but about a tablespoon or so of liquid is left. • Sprinkle in flour and stir with whisk until blended. • Whisk in creole mustard until blended • Whisk in whipping cream, followed by shellfish or chicken stock, whisking continually until sauce begins to thicken. • Reduce to simmer and add remaining butter, a few squares at a time, whisking to incorporate. • Add shrimp back to pan, stirring to coat, and allow to simmer for a minute or so to warm. • Serve shrimp and sauce over pasta.
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Attention Coastal Cooks and Chefs! Have a recipe featuring local seafood you'd like to share? Reach out to us! amy@southerntidesmagazine.com
