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Shrimp Creole

Danielle Dunn
Shrimp in a creole flavored sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course dinner, Main Course
Servings 0 2 - 3 people

Ingredients
  

  • olive oil or grapeseed oil for searing of shrimp
  • 2 lbs. large or jumbo shrimp peeled, deveined, tail-off
  • 6 tbsp. unsalted butter
  • 1 medium onion, diced
  • 2 celery sticks, diced
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • 1 tsp. sea salt
  • 1/4 tsp. cayenne pepper 1/2 tsp if prefer spicier
  • 1 tsp. smoked paprika
  • 2 tbsp. all-purpose flour
  • 2 cups. seafood stock or chicken stock
  • 1 14.5 oz. canned diced tomatoes
  • 1 tbsp. Worcestershire sauce
  • 3 thyme sprigs
  • 2 bay leaves
  • 1 - 2 tsp. hot sauce to taste
  • fresh parsley for garnish, optional

Instructions
 

  • Heat a large skillet or medium Dutch oven over medium-high heat. Add shrimp and sear for 1 minute. Remove and set aside on plate.
  • Reduce heat to medium, and add butter. Add onion, bell pepper, celery and garlic. Sauté veggies until tender and slightly browned. Stir in salt, cayenne pepper and smoked paprika. Whisk in flour, and whisk until dissolved.
  • Add stock, diced tomatoes, Worcestershire sauce and thyme sprigs. Stir together, then add bay leaves. Simmer for 30 minutes, stirring occasionally.
  • Remove bay leaves as many sprigs of thyme as possible. Taste and add more salt if you feel it needs it. Add shrimp, and continue to simmer for no longer than 2 minutes.
  • Serve with white rice, garnished with the optional fresh parsley.
Keyword creole, new orleans, Shrimp
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