Recipe

Shrimp Creole Recipe

	Angelinaw / All my dishes 1 year, 2 months ago Another favorite for this East Coast transplant! Make sure you have plenty of cornbread at the table when you serve this! (May I suggest a glass of Red Zinfandel?) Prep:30m Cook:45m Servings:46	Angelinaw
	medium difficuly rating wonderful crowd pleaser

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Ingredients

2 cups Shrimp Stock (see my site)

2 lbs Shrimp, peeled and deveined

2 Tbsp Butter

1 Tbsp Vegetable or Olive Oil

1 Onion, finely chopped

1 Green Pepper, finely chopped

2 Ribs Celery, finely chopped

2 Tbsp Creole Seasoning

2 Tbsp Tomato Paste

2 1/2 cups Tomatoes, diced

1/2 cup dry white wine (your choice. I prefer a Chardonnay or Pinot )

2 Tbsp Garlic, minced

4 Bay leaves

Cayenne Pepper, to taste

Kosher or Sea Salt, to taste

1 tsp Black Pepper

1 tsp White Pepper

1 buch (3-4 sprigs) Thyme

2 Tbsp Tabasco

1 Tbsp Worcestershire sauce

1/2 cup Green Onions, thinly sliced

1/8 cup Parsley, finely chopped

Rice

NOTE: If you prepare the ingredients, place in small bowls, and group together in order of how they are used in the recipe, this recipe will go very smoothly.

Directions

Cook the rice. Place 2 Bay leaves in the rice when finished. Place in covered casserole dish, set aside.

Melt the butter in a large sauce pan (or skillet) with the vegetable oil over medium heat.

When the butter begins to froth, add 1/2 cup of the onions.

Cook, stirring occasionally, until the onions are golden brown. Add the remaining onions, celery, and bell pepper. Reduce the heat to medium and season with 1 Tbsp Creole seasoning and a healthy pinch of salt. Sweat the vegetables until soft.

Add the tomatoe paste, mixing well. Cook, stirring constantly, until the paste begins to brown.

Add the diced tomatoes and another pinch of salt (this will help the tomates break down).

When the tomatoes start to break down into a liquid, add the white wine. Turn the heat up to high until most of the alcohol burns off.

Add the shrimp stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste) and Thyme.

bring this mix to a boil and then reduce to a low simmer. Simmer for 30-45 minutes.

If necessary, thicken the sauce with 1 Tbsp Cornstarch/2 Tbsp water. Bring to boil to unlock cornstarch's thickening power.

Add the hot sauce, Worcestershire, and season to taste with Kosher salt.

Season the shrimp wih a small amount of salt and pinch of cayenne.

Bring the sauce to a boil, reduce the heat to low, and add the shrimp. (Don't overcook the shrimp- let them slowly simmer in the sauce until just cooked through.)

Serve with rice and garnish with green onions and parsley.

Enjoy!

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