Chef William’s Shrimp Creole
Make sure to add Carlos to your cart so you can make this delicious entrée for dinner! Bert Fussell, the General Manager of The Bistro, shares one of his culinary masterpieces, Shrimp Creole made with Carlos wine.
Ingredients:
- Unsalted butter
- 1 medium onion
- 1 red bell pepper
- 1 green bell pepper
- 1 celery stalk
- 1 bay leaf
- 2 tbsp dried thyme
- Salt
- Olive oil
- 3 cloves of garlic
- 4 tbsp tomato paste
- 1 cup canned crushed tomatoes
- 1 1/2 cups chicken or fish stock
- 1 1/4 lbs large shrimp
- Duplin Carlos Muscadine Wine
- Hot red pepper sauce
- Ground red pepper
- Parsley
- White Rice
- 6 oz smoked ham
Directions:
1. Heat in a saucepan over medium heat:
- 1 tbsp unsalted butter
- 1 tbsp olive oil
2. Add
- 2 cups Duplin Carlos Muscadine wine
- 1 medium onion, cut into 1/2 inch pieces
- 1 red bell pepper, cut into 1/2 inch pieces
- 1 celery stalk, cut into 1/2 pieces
- 1 bay leaf
- 2 tsp dried thyme
- 1/2 teaspoon salt
- Cover and cook, stirring occasionally until vegetables are softened.
3. Add
- 3 cloves of garlic, minced
- 4 tbsp tomato paste
- 1 cup canned crushed tomatoes
- Cook about 10 min
4. Add
- 1 1/2 cups chicken or fish stock
- 1 tsp salt
5. Bring to a simmer, cover for 25 min. Before serving, heat in a large, heavy pan over high heat until the oil is smoking, gather:
- 1 tbsp olive oil
- 1/4 lbs large shrimp1/2 tsp ground red pepper
- 1/2 tsp ground red pepper
- 1/4 tsp salt
6. Add shrimp to the oil and cook with: 6 ounces smoked ham sliced thick and cut into 1/2 pieces. Bring to a simmer and cook just until the shrimp are done about 2 minutes.
7. Stir in: 3 tbsp Duplin Carlos Muscadine wine and 1/2 tsp hot red pepper sauce.
8. Top with parsley and serve with hot cooked rice.
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