Heya Smidger’s,
There are a few things that I get asked to cook whenever I go to potluck dinners or parties. One of them is my take on shrimp or crawfish Monica. My wife loves anything with Monica sauce on it so she sent me to the kitchen and told me that I was not allowed out until I could duplicate it. I tried several variations of this recipe before I finally got it right. I don’t really want to call it a Monica sauce, let’s call it my creole cream sauce.
Creole cream sauce plated. I love it with a little Parmesan cheese. Delish!
It’s not exactly the healthiest dish on the planet, but there are ways to make it healthier. You could use half and half instead of the heavy cream, or you could use chicken stock for half of the sauce. My way is to use julienned vegetables instead of the pasta. The love of my life likes summer squash and zucchini sauteed with a little onion, garlic, salt and pepper. It’s pretty amazing. All the fat with a serving of vegetables to wash it down.
I know that there is pasta in the picture. We wanted to be a little bad. This is actually our go-to way to eat this. We make it with half pasta and half squash. I’m sure everyone has one by now, but use a Veggetti to make our julienned squash.
This dish could be made with almost any white meat protein. The most common way it is served in New Orleans is crawfish, but you will also see it made with shrimp. Another popular way to serve it is over a piece of grilled or fried fish. If we know nothing else down here in NOLA, we do know how to eat.
One of these days I will have to explain the difference between creole and cajun cuisines.
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Creole Cream Sauce
Ingredients
- 1 pound of shrimp (or other white meat like chicken or crayfish)
- 1 finely diced small red onion
- 3 cloves minced garlic
- 1 tbs olive oil
- 2 tsp Smidge's creole seasoning
- 2 cups heavy cream
- 1 pat butter
- 2 tbs grated Parmesan cheese (optional)
Instructions
- In a large skillet heat olive oil.
- Saute onions and garlic with 1 tsp creole seasonings and salt and pepper.
- Add shrimp and saute until pink.
- Add heavy cream and other tsp creole seasoning. Bring to boil.
- Lower heat to medium and reduce sauce by half.
- When sauce is as thick as you like, remove from heat. Add pat of butter and stir to blend.
- Add Parmesan cheese if you choose.
- Serve over pasta or julienne'd squash saute'd with a little onion and garlic.
English
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