‘Allo there, mon cheries. Who here is ready for day two of our week at Sisko’s? Today’s recipe is Shrimp Creole. No, there’s no Mandalay sauce to go with this, I’m sorry to say, but I promise you will enjoy it all the same. Not to mention it’s a great primer for a recipe I will be putting up this weekend, so it all works out, non?
Now Shrimp Creole is a recipe that gets a number of mentions in Star Trek: Deep Space Nine. The first is in “The Abandoned” when Benjamin makes shrimp creole, courtesy of his father’s recipe, with mandalay sauce, but it also gets mentioned in “Homefront”, “Shattered Mirror” and “Image in the Sand”. It’s also mentioned in the Star Trek Cookbook.
NEVER MAKE THAT RECIPE.
Look, I like the book as much as the next person, but any time someone tells you to use pickling spices when making anything Cajun, Creole or Southern, doubt them. Doubt everything they say and do not eat that meal because how you spice your food matters. And the folks of Louisiana? They have a very specific way of seasoning things.
You see a pickling spices are generally comprised of spices that you would use to pickling something. It’s right there in the name. These spices tend to be things like allspice berries, black peppercorns, mustard seeds, cloves, coriander seeds, dried ginger, nutmeg, bay leaves and cinnamon sticks. Great pickling things, but if I ever hear you used it for something Cajun or Creole, I will LITERALLY fight you. That is not just wrong, that is offensive.
The people of the Crescent City have their own spice mixes, be they Cajun seasoning or Creole seasoning–and I promise you there is a difference between the two. For this recipe I used a Creole Seasoning which I will explain next as we dive into our recipe.
Let’s do this
Mise En Place
For this Shrimp Creole recipe you are going to want 2 lb Shrimp, 1 Bell Peppers, 3 Celery Stalks, 1 small Yellow Onion, 3 Cloves Garlic, 1 cup Seafood Broth, 6 oz Tomato Paste, 1/2 tablespoon Creole Seasoning, 1/2 tablespoon Worcestershire Sauce, 1 teaspoon Lemon Juice, 1/4 teaspoon Cayenne Pepper. I was lacking in shrimp because I made a seafood gumbo and shrimp remoulade in the same day so I added a smoked sausage link.
And since I said I would tell you how to make a nice Creole Seasoning mix so here’s the recipe: Oregano, Bay Leaf, Basil, Thyme, Rosemary, Parsley, Paprika, Onion Powder, Garlic Powder, Pepper. You’re going to combine all that into a container and set aside 1/2 tablespoon for the dish. What will you do with the rest of it? Well, lucky for you I have more recipes coming up that will put it to good use.
Now let’s get back to cooking. To start with we want peel our shrimp, if you didn’t get them peeled. Then we are going to chop our garlic, but dice our onion, bell pepper, and celery in order to make the Holy Trinity. And if you’re wondering the Holy Trinity is the Creole/Cajun version of a mirepoix, which is a French flavor base. Without those three things, odd are you aren’t making real Creole or Cajun foods. Now if you’re not a fan of say, bell peppers, don’t worry, you don’t really taste it. All the flavors come together and with a fine enough dice, they become soft morsels you’ll never notice.
At least that’s how I roll since I hate bell peppers.
Now in the recipe pictured I added in sausage since I was running short on shrimp at the time and really anted to make this. Don’t feel the need to do that, but do feel the need to peel your shrimp.
Once we have that done, in a large pan, you are going to melt your butter over a medium-high heat. When that’s done first add your garlic and onions, sauteeing them until they are fragrant, then add in the rest of your vegetables and cook until softened.
After that we will add in out shrimp and cook until they are start to pink before adding in our sausage as well. Don’t worry about fully cooking the shrimp or the sausage since it will continue to cook as we go through the process. You just want to make sure that both have a bit of color to them to play it safe.
Then we are going to add out seafood broth and tomato paste. Make sure to stir it around so that the tomato paste combines with the broth, leaving a rather red soupy liquid to cook your meat and vegetables in. Once it’s combined add in the remaining ingredients and stir that for a minute or two before lowering the heat to a simmer so that the food can cook for about 15 minutes.
While that’s happening you may want to make yourself some rice since Shrimp Creole tends to be served with rice. When the Shrimp Creole is done, it will have a slightly thickened density like a good soup. Serve hot and enjoy to your heart’s content.
- 2 lbs Shrimp Medium, Peeled
- 1 Bell Pepper Diced
- 3 Celery Stalks Diced
- 1 Yellow Onion Diced
- 3 Cloves Garlic Chopped
- 1 cup Seafood Broth
- 6 oz Tomato Paste
- 1/2 Tbsp Creole Seasoning
- 1/2 tbsp Worcestershire Sauce
- 1 tsp Lemon Juice
- 1/4 tsp Cayenne Pepper
- In a large stock pan over a medium heat melt two tablespoons of butter then sauté the garlic, onions, celery and bell pepper until fragrant and soft.
- Add the shrimp to the pan and sauté them with the vegetable until they're cooked.
- Add in the broth, Worcestershire sauce, Lemon Juice, Tomato paste, Cayenne Pepper and Creole Seasoning. Mix until the tomato paste is combined with the broth.
- Cover the pan and allow to simmer for 15 minutes.
- Remove from heat and serve with a side of rice or eat as is.
Made the recipe? Show us on instagram using the hashtag #thecaptainstablelog and be sure to tag @_thecaptainstable while you’re at it.