Page 45 - Waves March 2019

TEXAS

SELECT

Photo by: Stuart Villanueva
SEASONINGS Recipe of the Month

Grilled Gulf Shrimp Creole

I
I n g r e d i e n t sn g r e d i e n t s
• ¼ cup fresh minced serrano
peppers
• 5-6 fresh garlic pieces minced
• 2 sticks of salted butter
• 2 cups of green onions minced
• 2 cups of bell pepper minced
• 2 cups celery minced
• 1 cup red onion minced
• 1 lemon juiced
• 3 cans of tomato sauce (14.5 oz)
• 3 cans of natural chicken stock
(14.5 oz)
• 1 can chopped tomatoes (14.5 oz)
• 5 lbs shrimp peeled and deveined
• 5-6 tbsp TSS Coastal Seafood
seasoning
• 6-8 bay leaves
• 1 tbsp garlic powder
• 1 tbsp dry oregano
• ¼ cup flour
• Sea salt & pepper to taste
• Clarified butter
Photo by: Stuart Villanueva

D i r e c t i o n s

Start by melting butter in a large cast iron pot and sauté all vegetables with the ¼ cup of flour. When the vegetables are soft add
liquids, reduce heat to medium, add all dry seasonings then simmer for one hour stirring often until sauce starts to reduce. Re-
duce heat again to low, adjust seasoning and cook another 30 minutes. Prepare grill and skewer shrimp. Lightly brush shrimp with
clarified butter and season with Coastal Seafood. Grill and set aside. When the sauce thickens stir in shrimp, cover and cook 15-20
minutes stirring occasionally. Turn the heat off, leave covered and let the shrimp continue to pull in flavor from the sauce while
you prepare white rice or bread bowls. For a spicy version add 1-2 Tbsp TSS Rattlesnake Dust seasoning.
- Wild Bill | Texas Select Seasonings

Wild Bill’s Store
11001 Delany Rd. Suite 13009 | LaMarque, Texas 77568 | (409) 392-8199 | www.texasselectseasonings.com

Waves Magazine | March 2019 Issue | 45