Shrimp Creole

INGREDIENTS

  • 1 tbsp vegetable oil

  • 3 oz butter, whole

  • 7 oz onion, small dice

  • 5 oz celery, brunoise

  • 4 oz green bell pepper, brunoise

  • 1 tsp garlic, minced

  • 1 ea bay leaf

  • 1 tsp white pepper

  • 1/4 tsp cayenne

  • 1/4 tsp black pepper

  • 1/2 tsp tabasco sauce

  • 1/2 tsp thyme, dried

  • 1 tsp basil, dried

  • 12 fl oz seafood stock

  • 16 fl oz canned tomatoes, crushed

  • 1 tsp sugar

  • 24 oz shrimp, peeled (tails intact)

  • 2 tbsp parsley, chiffonade

  • 2 tbsp green onion, thin bias cut

  • as needed salt  

  • pinch yellow celery heart leaves

Directions

  1. In a heavy bottom pot, heat butter over medium heat until melted.

  2. Add onion and cook until golden/golden brown and soft. Might take 10 plus minutes.

  3. Add celery and bell pepper. Cook gently until vegetables are tender. Might take up to 10 plus minutes.

  4. Add garlic, bay leaf, and spices, tabasco sauce, thyme, basil and sweat for 30 seconds.

  5. Add half the stock.

  6. Cook to sec. This will allow the vegetables to brown even more. Scrap the pan often.

  7. Add tomatoes and simmer for five minutes.

  8. Add shrimp, sugar, and remaining stock. Cook gently until shrimp have turned pink.

  9. Fold in parsley and 1/2 tbsp of green onion into the shrimp creole.

  10. Taste and adjust for seasoning.

  11. Serve on a hot plate with steamed rice.

  12. Garnish with remaining green onion and celery hearts.

A favorite of

Jessica Sigmundsson