2019 Cookery Project — Shrimp Creole

Shrimp Creole

Shrimp Creole

Still under the influence of my recent stay in Charleston, I craved* another taste of Southern cooking. Some spicy New Orleans-style Shrimp Creole seemed like a good idea.

The Recipe Critic gave me the instructions I needed for a fast and easy meal, in which the most time-consuming step was peeling the pound of previously deveined shrimp.

The result was good, and, more importantly, it tasted like something I’d find in a Louisiana restaurant.  Authentically Creole. This made me inordinately happy, and a bit proud. I’d created a dish using a flavour profile that was outside of my familiar safety zone, and it had turned out well, which is one of the core reasons that the whole Cookery Project exists.


Rating

★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.


*Note my use of the word “craved”. It’s rarely heard outside the South, where it usually expresses a longing or desire for something to eat, as in “I crave a nice big bucket of Popeye’s Spicy White. And a diet Coke.”

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