While my mom was here Adam and I attempted to dine at a local cajun restaurant. We had to drive up and down the street three times to find the hole in the wall restaurant just to find out that they are only open Thursday through Saturday. We were there on a Monday. Those of you who live in Nebraska know that West Point has more restaurants thank Oakland, but there still aren't many choices. Adam told me to pick where to go eat and I wouldn't pick anywhere, expcept saying, "No Pizza Ranch." So we just went home: without eating. I had a green smoothie and I am sure Adam ate cereal.
Since we still haven't been to Shipwrecked we tried our own cajun meal. It was delicious. As usual I made some adjustments to the recipe so this blog post is mostly to help me remember what I did to make this delicious shrimp creole.
The recipe started here www.epicurious.com/recipes/food/views/Creole-Spiced-Shrimp-395914?mbid=ipapp
Here are the change I made.
Creole-Spiced Shrimp
1 pound shrimp
1 small onion, sliced
1/2 lemon8 bay leaves
2 tablespoons fresh oregano leaves
2 tablespoons Worcestershire sauce
2 tablespoon Old Bay seasoning
chili powder
garlic powder
crushed red pepper flakes
ground red pepper
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 cup crushed tomatoes
2 T unsalted butter, cut into tablespoons
1/4 cup water
Toss shrimp and next 13 ingredients in a 9x13 pan. Add butter on top and 1/4 cup water. Bake at 325 degrees or grill until shrimp are just opaque in center: 20-25 minutes.
Serve over rice with a little extra Tony Chachere's Original Creole Seasoning.
Yummy!
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