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Swampfox Shrimp Creole


Who is the the Swampfox. Me of course!

Swampfox shrimp creole is one my favorite dishes. I particularly love this dish on a cold day but, hey, it’s good any time.

In my case I love to add a little extra black pepper to get some extra “pungent” heat. The recipe works best with fresh shrimp and fresh cayenne pepper but if you don’t have the real deal you may substitute jalapeno or use a milder pepper like poblano. Serve the creole over brown (my favorite) or white rice. The key is letting the dish simmer for a while before adding the final ingredients. The green onions are as much for looks as flavor and they add a colorful contrast to the dish.

The Swampfox creole is easy to make and takes about 30 minutes fridge to plate. Yum!

2 pounds of fresh shrimp (medium to large)
2 medium or one large yellow onions
1 bunch green onions
1 large mild bell pepper
1 Cayenne pepper
2 Table spoons fresh ground black pepper
1 Teaspoon of salt
1 small can of tomato paste
2 cups chicken broth
2 tablespoons flour
1/8-1/4 cup cooking oil

Chop the yellow onions and the green pepper into quarter to half inch pieces. Chop the cayenne pepper into small chunks and add to the onions and bell pepper. Optional -(If you like the extra flavor of the green onion ends, chop the white ends into small pieces and add them to the onions and peppers).

Place a couple of table spoons of butter in a seasoned cast iron skillet and cook the onions and peppers until the onions are translucent.

Add the tomato paste, fresh ground pepper, salt and chicken broth to the peppers and onions and allow to simmer.

In a separate small iron skillet place the cooking oil and flour to make a roux. Cook over high heat, stirring briskly, until the mixture is roughly the color of milk chocolate. Remove from heat.

Pour the roux into the large iron skillet with the other ingredients and stir. Add additional chicken broth to attain the desired consistency and allow to simmer.

Chop the green onions into 1 inch lengths and add the fresh shrimp and green onions to the mixture in the large iron skillet.

Stir until the shrimp have changed from translucent to white in color. Usually about 3-4 minutes. Allow the mixture to simmer.

Make some rice according to the recipe on the bag or box and serve the creole over rice. Add salt and additional pepper to suite your taste.


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