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Soul-Satisfying Shrimp Creole

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5 from 1 review

This lovely traditional Creole dish is spicy, but not the “my mouth is on fire I need to reach for a glass of water!” kind. Instead it exudes a toasty warmth, the kind that reaches deep to soothe and satisfy. It’s best experienced with friends and family.

Ingredients

Scale

Creole

  • 2 pounds shrimp, peeled, deveined (reserve shells to make shrimp stock, recipe below)
  • 1 onion, small dice
  • 2 ribs celery, small dice
  • 1 small green pepper, small dice
  • 1 tablespoon oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped garlic
  • 1 1/2 teaspoons paprika
  • 1 1/4 teaspoons black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon white pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 2 bay leaves, fresh or dried
  • 14.5 ounces crushed tomatoes
  • 2 tablespoons tomato paste
  • 1/2 cup dry white wine
  • 2 cups shrimp stock
  • 2 tablespoons Frank’s Hot Sauce (or Tabasco)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh thyme
  • salt and pepper to taste

Garnish

  • sliced green onions
  • chopped parsley

Shrimp Stock

  • Shells and tails from 2 pounds of shrimp
  • 1 cup chopped onion
  • 1/4 cup chopped celery
  • 3 cloves of garlic, smashed
  • 2 bay leaves
  • 3 sprigs fresh thyme
  • 1 teaspoon black peppercorns

Instructions

Creole

  1. Heat a large skillet over medium-high heat. Add the butter and oil to the hot skillet.
  2. Add the celery and bell pepper to the skillet; sprinkle with a generous pinch of salt to sweat the vegetables.
  3. Add the onions once the celery and bell peppers have begun to sweat. Reduce heat to medium-low and sauté until all the vegetables are tender.
  4. Add the garlic to the skillet, and sauté for 1-2 minutes until garlic is fragrant.
  5. Add all the spices except the bay leaf and thyme to the skillet.
  6. Sauté another minute to toast spices.
  7. Add the crushed tomatoes, tomato paste, and white wine. Stir together.
  8. Add the shrimp stock and bay leaves.
  9. Reduce heat to maintain just a simmer and simmer sauce for 30 minutes, stirring occasionally.
  10. After 30 minutes, stir in the hot sauce, Worcestershire sauce, and thyme.
  11. Taste and adjust seasoning, if needed.
  12. Add shrimp to sauce and continue to cook on low to medium-low heat just until shrimp turns pink. (Be careful not to overcook shrimp as their texture turns rubbery.)
  13. Remove from heat.
  14. Ladle over rice.

Shrimp Stock

  1. Add shrimp shells and tails to a large pot.
  2. Cover shells and tails with cold water, approximately 6-8 cups.
  3. Add the remaining ingredients.
  4. Place pot on high heat; as pot begins boil, reduce heat to a simmer. Skim off any scum that rises to the surface.
  5. Adjust heat as needed to just simmer for 45 minutes.
  6. Strain through a fine mesh strainer.

Notes

This will make more shrimp stock than you need.
Freeze stock in 2 cup portions as use as needed.

Nutrition

Find it online: https://lifeatthetable.com/shrimp-creole/

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