Creole Shrimp
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-136 (Creole Shrimp), TM 10-412 (2003), public domain, combined with the sauce it delegates to, card O-005 (Creole Sauce), read in full in this pass. Scaled from 100 portions to 6 servings; the sauce's flour paste is converted to a cornstarch slurry at exactly half the flour amount and the Worcestershire sauce is specified gluten-free.
Poached shrimp folded into a full batch of Creole sauce — the trinity, tomatoes and a little gluten-free Worcestershire — and served over steamed rice.
Why this complexity: Three components: shrimp, sauce and rice; Sauce inherits the cornstarch-slurry and gluten-free Worcestershire conversions.
Ingredients
- 544 g peeled shrimp
- 102 g onion, chopped
- 102 g green bell pepper, chopped
- 102 g celery, chopped
- 18 ml neutral oil (a flavorless oil — canola, grapeseed, avocado, or plain vegetable oil; not olive oil, which brings its own flavor)
- 1 kg canned crushed tomatoes
- 1/2 tsp salt, plus 1/2 tsp for the rice
- 1/2 tsp ground black pepper
- 2 tsp granulated sugar
- 1 tsp gluten-free Worcestershire sauce
- 1 tbsp cornstarch
- 2 tbsp cold water, for the slurry
- 231 g long-grain rice
- 625 ml water, for the rice
- 1/2 tsp neutral oil, for the rice
Method
- Make the sauce: sauté the onion, pepper and celery in the oil about 10 minutes. Add the tomatoes, 1/2 tsp salt, pepper, sugar and gluten-free Worcestershire sauce and simmer 10 minutes. Whisk the cornstarch into the cold water, stir in the slurry and simmer 5 minutes until lightly thickened.
- Meanwhile, cook the rice: combine the rice, water, 1/2 tsp salt and 1/2 tsp oil, bring to a boil, cover and simmer on low 20 to 25 minutes until the water is absorbed. Rest off the heat.
- Poach the shrimp in simmering water for about 5 minutes, until just pink; drain.
- Stir the shrimp into the hot sauce and heat until it reaches 74°C (165°F). Serve over the rice.
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Testimony
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