Beer makes batters better, meat more tender, and sauces more flavorful.
Louisiana Seafood Creole
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- #36877
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/3 cup olive oil
3 slices bacon, cut into 1/2 inch pieces
2 large onions, sliced
3 cloves garlic, crushed
1 cup celery, 1/2 inch slices
2 carrots, cut into 1/4 inch slices
1/3 cup fresh parsley, chopped
1 cup bottled clam juice
2 tablespoons lemon juice
2 tablespoons sherry
1 cup canned crushed tomatoes
1/4 cup jalapeno salsa
1 tablespoon brown sugar
1 1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon cayenne pepper
2 teaspoons paprika
1 teaspoon dried thyme
2 bay leaves
1 pound mushrooms, stems trimmed
1 large green bell pepper, thinly sliced lengthwise
1 cup pimiento stuffed green olives
1 pound bay scallops
1 pound shrimp, peeled & deveined
3 tablespoons butter, softened
2 teaspoons potato starch or flour
directions
In pressure cooker, heat oil. Add bacon, onions, and garlic and saute in hot oil 2 minutes. Add celery, carrots, and parsley. Cook 1 minute.
Stir in clam juice, lemon juice, sherry, tomatoes, salsa, brown sugar, salt, pepper flakes, cayenne, paprika, thyme, and bay leaves. Stir well.
Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 2 minutes. Release pressure according to manufacturer's directions. Remove lid.
Stir mushrooms, bell pepper, olives, scallops, and shrimp into tomato mixture. Stir well.
Secure lid. Over high heat, develop steam to medium pressure. Reduce heat to maintain pressure and cook 2 minutes. Release pressure as quickly as possible according to manufacturer's directions. Remove lid.
Gently stir seafood mixture. Discard bay leaves.
Combine butter and potato starch, blending to paste consistency. Add 1 Tbsp. at a time to seafood mixture, stirring to blend, and cook over medium heat 1 minute.
added by
Foodistadelicious
nutrition data
456 calories, 25 grams fat, 24 grams carbohydrates, 33 grams protein per serving.
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