Lately we, hubby and I, have been craving seafood. Perhaps it is due to the nicer weather which leaves us craving lighter meals or maybe it is because we both love seafood. The only problem with seafood cravings is that we live smack in the middle of Europe. The nearest body of water to us is north, the Baltic Sea.
Being that the Czech Republic does not have an ocean, seafood obviously has to be imported. I couldn’t tell you how much nor ramble off all the seafood varieties that are imported each year. While we always prefer to support local products over imports when it comes to seafood that can be a bit tough. The local fresh fish we eat here is Trout, Walleye aka Pike Perch, and Carp. There is also always a large variety of smoked fishes. While all of those taste great, it can quickly turn boring.
Though there are many seafood restaurants here sometimes we prefer to cook it ourselves. Occasionally at our grocery store we’ll come across fresh sea fishes, Mussels, and shrimp. When the fresh options are not available usually there will be a frozen option. In today’s recipe frozen shrimp is what I used. Since the frozen shrimp was pre-cooked all I had to do was thaw it out before dinner time. If you are lucky enough to have fresh shrimp all you need to do is extend the cooking time or cook it first.
This recipe was based and inspired by Emeril’s Shrimp Creole. Get his recipe here
400 gm or just over 3/4 lb. cooked shrimp
1 medium bell pepper, finely chopped
1 medium onion, finely chopped
1 large celery stalk, finely chopped
3 garlic cloves, minced
2 tbs extra virgin olive oil
1 can stewed tomatoes, chopped
salt to taste
ground black pepper to taste
1-2 tsp cayenne, adjust to taste
1 tbsp Emiril’s Creole Seasoning, I made my own from his recipe
1 cup fish stock or vegetable stock, I used low sodium vegetable
2 tbsp flour
chives to garnish
white rice to serve
1. Heat the oil in a large pot. Saute the onions until soft, then add the celery and saute for 3 minutes. Next add the bell pepper and cook for another 3 minutes. Add the minced garlic and cook for a minute. Add the flour to the vegetables and stir to well combine. Next add the remaining spices, stewed tomatoes, and stock. Stir, cover and simmer under medium low heat for an hour and a half. Check on the pot now and then.
2. After the hour and a half, taste and adjust seasonings if necessary. If you’ve added more seasoning continue to simmer for a further 10 minutes. Add the cooked shrimp to the pot, allow to simmer for another 3 minutes then turn off heat. Allow to cool before serving over white rice.
More Shrimp Recipes
- Mom’s Shrimp Ball by Just One Cookbook
- Shrimp in a Fiery Coconut Sauce : When Indian meets Brazilian by eCurry
- Thai Shrimp and Grits | A Southern Classic with Spice by Dash of East
- Duet of shrimps – creamy shrimp soup and shrimp cocktail toast by Honest Cooking
- BBQ Bacon-Wrapped Shrimp by Cook & Be Merry
- Chipotle Shrimp Tacos with Avocado Salsa by The Comfort of Cooking
- Camarones Al Mojo de Ajo, Mexican Garlic Shrimp by Spicie Foodie