Beat crustacean cravings with shrimp creole

I could eat my weight in shrimp. Fried shrimp was a favorite birthday indulgence during my childhood, one I have not learned to cook today. Deep frying seems the best way to get an even crisp, and that’s a lot of oil for one meal. I save that for the seafood houses that specialize in fried foods.

My go-to recipes with this favorite ingredient have been sauteing shrimp in a spicy butter, tossing them into a Cajun boil with crawdads or mingling them with sausage and okra in a rich rouxbased gumbo. A Mexican shrimp cocktail with avocados and pico de gallo is a lighter way to enjoy the crustaceans on a hot summer evening.

The newest addition to my recipe repertoire is shrimp creole. It’s an easier way to savor the depth of flavors in a gumbo without having to invest time and patience stirring a roux that is the backbone of the iconic Louisiana dish.

Following is a shrimp creole recipe inspired by a version by Mrs. Carl Kirk in the community cookbook “Hospitality” (1983). It was produced by the Harvey Woman’s Club in Palestine, a small town in East Texas.

My changes to the recipe including adding celery and more spice and updating the directions.

My cooking canon for shrimp is not as extensive as Bubba Blue’s in the movie “Forrest Gump” – yet. But, I’m getting there, and it’s a comforting journey that I’m enjoying one bite at a time.

Shrimp Creole

2 tablespoons extra-virgin olive oil 2 stalks celery, diced 1 large white onion, diced 1 medium bell pepper, diced (green or red)

1⁄2 1⁄2

2-3 cloves garlic, minced 2 tablespoons all-purpose flour 1 (28-ounce) can crushed tomatoes 2 teaspoon dried parsley teaspoon salt teaspoon freshly ground black pepper 1 teaspoon celery seed teaspoon dried thyme teaspoon cayenne pepper (more or less to taste) 1 large bay leaf 21⁄2 cups okra, cut (can substitute frozen) 1 pound shrimp, peeled, deveined and rinsed

1⁄4 1⁄4 2 teaspoons Worcestershire sauce

2-3 cups cooked rice

In a large saute pan or Dutch oven set on medium high, heat the oil for a minute. Add the celery, onion and bell pepper and saute for 3 to 4 minutes, until softened. Add the garlic and saute for 1 more minute. Do not let the garlic burn.

Sprinkle the flour over the mixture and stir for about 2 minutes, to heat through. parsley, salt, pepper, celery seed, thyme, cayenne and bay leaf. Reduce heat to medium or medium low and cook until thickened, about 30 minutes. Add some water if sauce gets too thick. Taste sauce and adjust seasonings.

Add the okra, shrimp and Worcestershire sauce. (If using frozen okra, add it first and cook for about 5 minutes before adding the shrimp and Worcestershire sauce.) Cook 10 minutes longer, until shrimp is cooked through. Serve over rice. Yields 4 servings.

Stir in the crushed tomatoes. Add the

GETTY IMAGES Serve shrimp creole over a bed of rice.