Creole Shrimps on Cornmeal: Chef’s Recipe

Ingredients:

• 1 cup yellow cornmeal
• 2 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, drained
• 2 teaspoons Creole seasoning
• 1 pound medium shrimps, peeled and deveined
• 1 tablespoon fresh parsley, chopped

Directions:

1. Preheat oven to 375° F (190°C).
2. In a medium saucepan, bring water to boil and stir in cornmeal and salt. Cook for about 5 minutes, stirring constantly, until mixture is very thick. Remove from heat and pour into greased baking dish. Place in oven and bake for 20 minutes or until golden brown.
3. In a large skillet, heat oil over medium-high heat. Add onion, bell pepper and garlic. Cook for about 5-7 minutes or until vegetables are tender. Add diced tomatoes and Creole seasoning. Cook for another 5 minutes, stirring occasionally.
4. Add shrimps to skillet and sauté for about 5 to 7 minutes or until they turn pink and are cooked through. Stir in parsley.
5. To serve, spoon creole shrimp mixture over sliced cornmeal and garnish with additional parsley.

Verdict:

This meal is a perfect fusion of flavors. The crunchy cornmeal and the spicy shrimp mixture complement each other perfectly. The dish is full of spice, heat, and all the right flavors.

Serving Suggestions:

Serve with a crisp salad and a cold beer for a perfect summer meal. The Creole flavors of this dish also make it great to serve with rice and beans or as a part of a party platter.