Port and gourmet bacon create the perfect personality for this Creole <br /> <br />I started making shrimp Creole using the Joy of Cooking recipe from the cookbook I had received as a wedding gift in 1974. I love good shrimp Creole, and have ordered it at seaside restaurants at every opportunity. When we eat out and I order Creole I drive my husband mad by trying to guess the ingredients and cooking methods. <br /> <br />As the years have passed, my recipe has evolved. Friends and family request Creole when we get together, and with a large family it is one of my favorites to make since it serves a crowd, and most of the work is “front end”, I add the seafood and put on some rice during cocktails, and I still have time to spend with my family and friends. <br /> <br />Fresh herbs, good quality bacon and Port are important, as is the necessity to not be in a hurry in making the sauce. <br /> <br />We have a fantastic seafood shop in Tallahassee, and I always have them peel and devein the shrimp for me because they do it much more quickly than I can. <br /> <br />I have made this for a party at my daughter’s home in Montana where all I could get was a bag of frozen shrimp, and frozen whitefish. And although it was still a meal I was proud to present, it was a little watery. So for those that live in areas where fresh seafood is rare, you can use frozen seafood, but be sure to thaw and drain your fish and shrimp well before putting them in the sauce. <br /> <br />If you want to make a richer/thicker sauce try my daughter’s method: she prepares the sauce the day before, refrigerates it overnight, and the next day lets the sauce cook for a couple of hours before the seafood is added <br />. <br />This recipe is a great place to start your own family Creole recipe. Run with it and be creative. <br />

Share: