Ingredients

How to make it

  • Prepare shrimp stock:
  • Add all ingredients to a dutch oven or a moderate sized stock pot. Cover this with cold water, it should be about 6-8 Cups Cups. Bring almost to a boil, reduce the heat to a low simmer. You want to see some movement in the liquid, but no boiling. Skim off any scum that rises to the surface. Simmer for about 45 minutes to an hour. Strain through a fine mesh strainer or china cap.
  • Melt the butter in a large sauce pan with the vegetable oil over medium high 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 tomato paste mixing well, and cook, stirring constantly, (very important !) until the paste begins to brown, then add the fresh tomatoes and another healthy pinch of Kosher salt, this will help the tomatoes break down. Stir well.
  • When the tomatoes start to break down into liquid add the white wine, and turn the heat 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 to a boil then reduce to a low simmer. Simmer for 30-45 minutes.
  • (If necessary at this point thicken the sauce with 1 Tbsp Cornstarch/ 2Tbsp water. Bring to a boil to maximize the thickening power of the cornstarch-I find that if you really cook your tomato products down, you don’t need thickener.)
  • Add the hot sauce, Worcestershire, and season to taste with Kosher salt. Correct the seasoning. Squeeze the lemon half over the pot.
  • Bring the sauce to a boil, reduce the heat to low and add the shrimp. DO NOT OVERCOOK SHRIMP-cook just till they turn pink and firm-don’t let ‘em get mushy !
  • Serve over rice, garnished with green onion and chopped parsley

Reviews & Comments 1

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  • mjcmcook 10 years ago
    ~Hello~
    This is an AWESOME "5"FORK!!!!! recipe~
    Well worth the 'extra' effort for the
    Shrimp Stock~ I look forward to filling my house
    with all the delectable fragrances of this
    'Taste Treat' very soon~
    ~*~mjcmcook~*~
    Of course it goes without saying that eating
    it will be the best 'Reward'~ (^_^)~
    Was this review helpful? Yes Flag

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