Southern Christmas
With a vast knowledge of the history and folklore behind many Wisconsin recipes and comestibles, Cristie Hurd blogs for Wisconsinmade.com's "Food Fun," about growing food, cooking, eating and "having a good time in Wisconsin."
The holidays make her hungry for the dishes that her mom used to make. "Mom was a strong believer that the holidays were a time for all to relax and celebrate," says Hurd. "A mother shouldn't slave in the kitchen while everyone else snoozes and plays with toys."
"My mom was Southern, but that's not why she made shrimp Creole for Christmas. She made it because the sauce could be made the day before, the shrimp could be bought already cooked and de-veined, the whole dish could be quickly heated and served, and the red, green and white colors looked festive on the Christmas table. Yes, easy, fun, and attractive were Mom's holiday cooking guidelines. And these I inherited and pass on. I can't tell you the recipe's original source; it was likely from a newspaper."
Shrimp Creole
Serves 4
2 pounds thawed, cooked and de-veined shrimp
3 teaspoons oil or bacon grease
1/2 cup chopped green pepper
1 onion finely chopped
minced garlic, to taste (1-2 cloves)
1 large can of tomatoes (whole or crushed)
1 teaspoon chili powder
1 small bay leaf
1/8 teaspoon ground cloves
1 teaspoon salt
1/4 teaspoon pepper
Heat the oil in a heavy skillet. Add green pepper, onion and garlic. Simmer about five minutes or until soft. Add remaining ingredients. Cook over low heat for 40-50 minutes or until thick. Reheat on stove or in a microwave before serving. Stir in shrimp. Serve over rice.
*Note: "My mother always used bacon grease, and we've lived to write about it!"
