Shrimp creole: Difference between revisions
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{{short description|Spicy rice dish with shrimp}} |
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Shrimp creole is a dish of Louisiana [[Creole]] origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and green pepper, served over steamed or boiled white rice. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely. |
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{{more citations needed|date=February 2013}} |
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{{Infobox prepared food |
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| name = Shrimp creole |
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| image = Shrimp creole.jpg |
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| image_size = 250px |
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| caption = Shrimp creole |
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| alternate_name = |
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| country = [[United States]] |
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| region = [[Louisiana]] |
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| creator = |
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| course = Main |
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| served = |
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| main_ingredient = [[Shrimp (food)|Shrimp]], [[tomato]]es, [[rice]], [[onion]]s, [[celery]], [[bell pepper]], spices |
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| variations = |
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| calories = |
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| other = |
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}} |
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'''Shrimp creole''' is a dish of [[Louisiana Creole cuisine|Louisiana Creole]] origin ([[French people|French]], [[Spanish people|Spanish]], and African heritage), consisting of cooked [[Shrimp (food)|shrimp]] in a mixture of whole or diced tomatoes, the "[[Holy trinity (cuisine)|holy trinity]]" of onion, celery and [[bell pepper]], spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.<ref>{{cite book | title = Joy of Cooking |author1=Irma Rombauer |author2=Marion Rombauer Becker |author3=Ethan Becker | year = 1997 | isbn = 0-684-81870-1 | pages = 519}}</ref> The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp,<ref>{{cite web|url=https://myconsciouseating.com/shrimp-substitute/|title=Shrimp Substitutes|date=12 January 2021|publisher= |access-date=}}</ref> or omitting the meat entirely. |
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Creole-type dishes |
Creole-type dishes combine the qualities of a [[gumbo]] and a [[jambalaya]]. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya. Creole dishes also do not contain [[broth]] or [[roux]]; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, [[celery]] and bell pepper, creole dishes are free-form "improvisational" dishes, as the basic recipe may be altered to include whatever ingredients the cook has available. |
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==References== |
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{{Reflist}} |
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{{shrimps and prawns as food}} |
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{{Rice dishes}} |
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{{Cajun cuisine}} |
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[[Category:American rice dishes]] |
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[[Category:Shrimp dishes]] |
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[[Category:Spicy foods]] |
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[[Category:Tomato dishes]] |
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[[Category:Seafood and rice dishes]] |
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[[Category:American seafood dishes]] |
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[[Category:Louisiana Creole cuisine]] |
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Latest revision as of 22:19, 29 March 2024
 | This article needs additional citations for verification. (February 2013) |
 Shrimp creole | |
| Course | Main |
|---|---|
| Place of origin | United States |
| Region or state | Louisiana |
| Main ingredients | Shrimp, tomatoes, rice, onions, celery, bell pepper, spices |
Shrimp creole is a dish of Louisiana Creole origin (French, Spanish, and African heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the "holy trinity" of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice.[1] The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp,[2] or omitting the meat entirely.
Creole-type dishes combine the qualities of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya. Creole dishes also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, celery and bell pepper, creole dishes are free-form "improvisational" dishes, as the basic recipe may be altered to include whatever ingredients the cook has available.
References[edit]
- ^ Irma Rombauer; Marion Rombauer Becker; Ethan Becker (1997). Joy of Cooking. p. 519. ISBN 0-684-81870-1.
- ^ "Shrimp Substitutes". 12 January 2021.
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