Curried Shrimp Creole
This recipe for Curried Shrimp Creole offers a taste of Creole country. It is a cross between a traditional shrimp Creole, with some touches of shrimp curry thrown in. The traditional Creole mixture of chopped onion, green peppers, celery and tomatoes is accented with curry powder and golden raisins for an unusual twist on a classic. Grilled kielbasa is served along side, adding a smoky flavor to the finished dish, while toasted slivered almonds add a nice crunch.
The recipe is based on one from Second Round, Tea-Time at the Masters, a cookbook by the Junior League of Augusta. The original recipe serves 12 or more, but I’ve pared my version down to feed six. The ingredient list may be long, but this dish comes together in a snap. You can decrease your time at the chopping board by using frozen chopped onions and green peppers. Some supermarkets also carry a frozen medley called "Seasoning Blend" which includes chopped onion, green pepper, celery and parsley. If you can find it in your area, by all means use three cups of the blend in place of the chopped vegetables.
Served over cooked white rice, the dish is a festive centerpiece for dinner guests. A tossed salad and crusty bread are all you’ll need to round out the meal.
- 2 tablespoons vegetable oil
- 1 cup chopped celery
- 1/2 cup chopped celery leaves
- 1 cup chopped green pepper
- 1 cup chopped onion
- 1/4 cup chopped fresh parsley
- 1/2 cup golden raisins
- 2 14.5-ounce cans diced tomatoes, undrained
- 1/2 cup chili sauce or ketchup
- 1 teaspoon Cajun seasoning
- 1 teaspoon curry powder
- Salt and pepper to taste
- 5 drops Tabasco sauce, or to taste
- 1 bay leaf
- 1/2 cup white wine
- 2 pounds medium shrimp, peeled and deveined
- 1/2 cup slivered almonds, toasted
- 1 pound kielbasa, grilled and cut into 3-inch pieces
- Cooked white rice
Stir in shrimp and cook until done, about 3 minutes. Serve immediately over white rice. Sprinkle with almonds and surround with grilled sausage.
Makes 6 servings.
*May be prepared ahead up to this point. Cover and refrigerate sauce until ready to serve. Bring sauce to a boil, reduce heat and stir in shrimp as directed.