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Message
Stadium - making a quadruple batch of Plantation Cookbook Shrimp Creole…
Posted on 10/1/22 at 8:30 pm
Posted on 10/1/22 at 8:30 pm
Got everything but the shrimp cooked and cooling down. Loving the flavor so far and I know it will get better overnight. Adding shrimp tomorrow and serving Monday night.
Serving with a big batch of Hot Tamales, fried catfish, cole slaw, fries, hush puppies & Key Lime Pie… expecting 100.
Pics and notes later on.
Serving with a big batch of Hot Tamales, fried catfish, cole slaw, fries, hush puppies & Key Lime Pie… expecting 100.
Pics and notes later on.
This post was edited on 10/1/22 at 9:14 pm
5
Posted on 10/1/22 at 10:55 pm to Professor Dawghair
Awesome.
Posted on 10/2/22 at 5:58 am to Professor Dawghair
It’s a great recipe. Why not just add shrimp Monday right before serving?
Posted on 10/2/22 at 7:28 am to Sherman Klump
quote:
Why not just add shrimp Monday right before serving?
I might if I were able to watch over it and do that part, but I’ll be busy frying and doing other stuff. I don’t want to overcook them.
So I will sauté them today to just done and dump in the cold creole base and back in the fridge overnight. I think the flavors will get better overnight like dishes that way tend to do.
Then reheat to serving temp on Monday.
That’s the plan at least.
Posted on 10/2/22 at 8:11 am to Professor Dawghair
quote:
Serving with a big batch of Hot Tamales, fried catfish, cole slaw, fries, hush puppies & Key Lime Pie
Address, please. I’ll bring wine.
Posted on 10/2/22 at 8:31 am to Sherman Klump
quote:Best Shrimp Creole I've ever had hands down. That includes restaurant versions.
It’s a great recipe.
And I made it myself !
Posted on 10/2/22 at 8:56 am to Stadium Rat
quote:
Best Shrimp Creole I've ever had hands down.
It’s tasting great already. I think it will be a hit tomorrow.
Last year I did shrimp and grits - but a non traditional version - with smoked tomato/poblano gravy. Really pretty similar to a creole. Got great reviews.
It is a great recipe too - from South City Kitchen in ATL.
Shrimp & Grits with smoked tomato-poblano gravy
This post was edited on 10/2/22 at 9:08 am
Posted on 10/2/22 at 8:56 am to Professor Dawghair
Recipe?
Posted on 10/2/22 at 9:00 am to TideSaint
Recipe is in the F&D cookbook pinned at the top…
Posted on 10/2/22 at 10:06 am to TideSaint
quote:Most important tip is to use shrimp stock, not water.
Recipe?
Posted on 10/2/22 at 12:14 pm to Professor Dawghair
quote:
So I will sauté them today to just done and dump in the cold creole base and back in the fridge overnight. I think the flavors will get better overnight like dishes that way tend to do.
I would urge against doing this. There’s more chance they will be overdone this way and you lose the good shrimp juices that will release into the sauce as they cook. Just heat the sauce and add the shrimp shortly before serving when you’re done frying. They don’t have to watched very long. Can you get someone else to watch them for the short cooking time?
Posted on 10/2/22 at 1:58 pm to Gris Gris
quote:
would urge against doing this.
Too late but I do appreciate the feedback.
I’m basically poaching them with a little butter. They produced a nice amount of juice which is going into the base.
Just trying to reduce as many variables as possible.
The other way would probably be better but I’m not comfortable with it given my helpers.
The other thing I’m thinking is the creole base will benefit from the overnight rest with the shrimp & juices added.
And I live in Georgia. Not a knock, but most don’t really know what good Creole or Cajun food is supposed to be like. So the bar is low… lol.
This post was edited on 10/2/22 at 4:11 pm
Posted on 10/2/22 at 2:58 pm to Professor Dawghair
The recipe itself says you should be okay:
quote:
This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well.
Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.
Posted on 10/2/22 at 3:08 pm to Gris Gris
I am going to give that recipe a try tonight. Just looking at it 4 lbs of shrimp seems like a lot though with no more liquid than is involved.
Posted on 10/2/22 at 8:53 pm to Twenty 49
quote:
This dish is best when allowed to stand several hours or overnight. Let cool and refrigerate. It also freezes well. Remove from refrigerator 1 hour before serving. Heat quickly, without boiling, and serve immediately.
When making a large amount, this can overcook the shrimp. It will still be okay.
I’ve made it many times in large amounts and smaller. I like to add everything but the lemon and shrimp ahead of time and refrigerate that or freeze it ahead of time. Shrimp just before serving. My preference, but not the rule for many.
Posted on 10/3/22 at 8:44 pm to Professor Dawghair
Update - fish fry finished and Lordy I’m glad.
I have much respect for people who can do this for a living.
We had enough food and stayed ahead of demand on the fried fish, fries and hush puppies. That always stresses me out but the timing was good.
The shrimp creole reviews were over the top good. I had enough but they were tipping the pan to get the last little bit. Great recipe!
What is really interesting is the hot tamale reception. I would say out of 125 people, maybe 5 were familiar with New Orleans style hot tamales. I was at the fry station and I heard they were moving slow. I was bummed but oh well figured it was worth a try.
And then apparently word spread and they kept eating them all night and completely finished them up. Huge hit and I’m a bit surprised by it actually.
When I have time, I’ll edit this post with some more pics and recipe notes.
Big thanks to this board for the ideas and feedback.
Here are a few pics… I am bummed I didn’t get better ones but I got distracted.
Catfish
Tamales running low
Serving line with the shrimp creole
I have much respect for people who can do this for a living.
We had enough food and stayed ahead of demand on the fried fish, fries and hush puppies. That always stresses me out but the timing was good.
The shrimp creole reviews were over the top good. I had enough but they were tipping the pan to get the last little bit. Great recipe!
What is really interesting is the hot tamale reception. I would say out of 125 people, maybe 5 were familiar with New Orleans style hot tamales. I was at the fry station and I heard they were moving slow. I was bummed but oh well figured it was worth a try.
And then apparently word spread and they kept eating them all night and completely finished them up. Huge hit and I’m a bit surprised by it actually.
When I have time, I’ll edit this post with some more pics and recipe notes.
Big thanks to this board for the ideas and feedback.
Here are a few pics… I am bummed I didn’t get better ones but I got distracted.
Catfish
Tamales running low
Serving line with the shrimp creole
Posted on 10/3/22 at 9:16 pm to Professor Dawghair
quote:Yep.
The shrimp creole reviews were over the top good. I had enough but they were tipping the pan to get the last little bit. Great recipe!
I hope this doesn't get me in trouble, but I think the Plantation Cookbook Shrimp Creole recipe is every bit as good as PocheJP's Jambalaya Gonzales Style jambalaya recipe. Both are ultimate expressions of Louisiana classic dishes.
This post was edited on 10/3/22 at 9:31 pm
Posted on 10/3/22 at 9:37 pm to Professor Dawghair
I’m unfamiliar with New Orleans style tamales.
Posted on 10/4/22 at 4:27 am to OGtigerfan87
That makes two of us
Posted on 10/4/22 at 6:32 am to OGtigerfan87
quote:
I’m unfamiliar with New Orleans style tamales.
Here is a link that explains it. I doubt anyone calls them New Orleans style - they’re just tamales or hot tamales most likely if you’re familiar with them.
I just used that term to distinguish them from traditional Mexican or Central American tamales.
One difference is I use corn husks instead of tamale papers because I prefer them after doing a comparison of the two.
Mash for tamales
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