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Shrimp Creole with Gremolata, Jasmine Rice, Brown Butter and Green Beans

Spice up your kitchen! This Southern Lousiana Dish will transport you to the bayou. Comfort food with a kick! Quick and easy sides bring buttery, zesty, flavors to the mix.




Shrimp Creole

4 Servings


What You Will Need:


  • 1 oz flour

  • 1 oz butter

  • 1 cup Onion, small dice

  • ½ cup green onion, sliced thin, white and green parts separated

  • 4 cloves garlic, minced (reserve ½ clove for gremolata)

  • ½ cup green bell pepper, small dice

  • ½ cup celery, small dice

  • 1 bay leaf

  • ½ teaspoon salt

  • 2 teaspoons CH Spice Mix

  • 4 oz tomato paste

  • 2 cups canned tomatoes, chopped

  • 2 cups shrimp stock

  • 1 Cup of Water

  • 1 oz Worcestershire sauce

  • 1.5 lb shrimp

  • ½ teaspoon Crystal hot sauce

  • 1 lemon, zested and juiced (reserve zest for gremolata)


Gremolata

4 Servings


What You Will Need:


  • ½ cup parsley, minced

  • Reserved lemon zest

  • Reserved ½ clove garlic, shaved


Procedure:

  1. In a 4 quart heavy pot, melt the butter and add flour over high heat. Stir constantly, until medium brown roux is made. It should be the color of peanut butter. Make sure to scrape the bottom and in the corners.


2. Reduce heat to medium, then add onion, green onion (white parts only), garlic, bell pepper, and celery. Cook for 15 minutes, stirring frequently, until veggies are very soft, and starting to caramelize.



3. To the sauce, add bay leaf, salt, spices, and tomato paste. Cook 3-4 minutes, stirring frequently. Add tomatoes, tomato liquid, Worcestershire, water, and stock. Cover and simmer on Low heat for 30-40 minutes.



4. While sauce is cooking, prepare the Gremolata. Using a Microplane or fine grater, shave the reserved ½ clove garlic, and the zest of 1 lemon. Pick stems off of parsley and discard. Mince parsley and mix with lemon zest and garlic. Set aside in refrigerator.



5. Add shrimp and cook 3-4 minutes. Add the Crystal, lemon juice, reserved green onions.



6. Serve over rice, garnish with Gremolata.




Brown Butter Green Beans


What You Will Need:


  • 4 oz butter

  • 12 oz green beans, trimmed

  • 2 cloves garlic, minced

  • 1 sm shallot, sliced thin

  • 1 lemon, halved

  • Salt and pepper to taste


Procedure:


  1. Bring a pot of water to a boil, and add 3 Tablespoons salt.

  2. Place green beans into water and boil for 3-4 minutes, until al dente. Strain them and rinse under cold water to stop them from cooking. Set aside



3. In a medium saute pan, saute garlic and shallot in the butter 3 minutes, until soft and beginning to caramelize.



4. Add green beans, salt and pepper. Cook until butter browned, 2 minutes. Finish with lemon juice, toss quickly, and remove from heat.






Jasmin Rice

4 Servings


What You Will Need:


  • 2 cups Jasmine Rice


  • 2 cups of water


  • Additional water to rinse


Procedure:


1. Place rice in medium sauce. Cover in additional water and mix the rice around with fork.

2. Strain water and continue this process till water is clear.

**Chef Tip: This process helps remove the starch from the rice and will help with a fluffier result.

3. Add 2 cups of water to the strained rice and cover.

4. Cook on low heat for 20 minutes.

5. Remove from heat and leave covered for 10 Minutes.

6. When ready to serve remove cover and “fluff’ the rice with a fork to separate.

Chef Tip: Do not over mix with your fork, you just want to separate the grains not mix them up.


Voila! Tag #cookhouseathome to show off your skills!




Check out our sister restaurant for Weekend Brunch To-Go!



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720 E Mistletoe San Antonio, TX |  brittany@whereyatsa.com  |  Tel. 210-320-8211

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