I’m telling ya’ll right now, this is a whole lot of flavor that you are just going to have to try.
It’s the best in mixing Mobile Bayou with New Orleans Creole.
Spicy Sautéed Shrimp with Vegetables and Creole Sauce
2 pounds medium shrimp -about 60, de-headed in shells
1 tablespoon salt
1 teaspoon fresh ground pepper -coarsely ground
1 teaspoon fresh oregano -minced (1 tablespoon dried)
1/2 cup bell pepper -thinly sliced
1/4 cup sliced celery
1 cup sliced okra
1 -14.5 oz can yellow corn kernels -drained
1 tablespoon minced fresh garlic
2 Louisiana Tabasco peppers -sliced with seeds (Serrano or jalapeños will do)
Juice of 2 limes or 1 lemon
In a wok or large sauté pan, heat oil over medium heat. Add shrimp stirring constantly for 3 minutes. Add the next 9 ingredients and cook another 2 or 3 minutes stirring all while until shrimp are pink throughout. Add lemon juice, stir and remove shrimp to a platter. Turn up heat if needed and cook vegetables until tender. Serve shrimp with the Creole Sauce and with the vegetables on the side.
Creole Seafood Sauce
4 ounces Creole mustard
2 tablespoons ketchup
1 tablespoon paprika
1/2 teaspoon red pepper
1 teaspoon salt
2 garlic cloves -minced
1 cup light olive oil
1 tablespoon tarragon vinegar
2 to 3 oz prepared horseradish
1 green onion -minced (optional)
1/2 cup minced celery hearts
Beat first 9 ingredients all together and then fold in the onion and celery. Refrigerate to meld flavors.
Note: This sauce is also outstanding as a dip and as an overnight marinate for boiled shrimp.