I’ve been missing New Orleans and their incredible food. Here’s my version of Shrimp Creole.
INGREDIENTS:
- The Stock:
- 3 Tbsp olive oil
- Shells and Heads from 2 pounds of shrimp (no problem if you purchased shrimp with no heads)
- 1 Cup chopped onion
- 3/4 Cup chopped carrots
- 2 Celery ribs chopped
- 1 Tbsp Creole seasoning
- 3 Cups low sodium chicken broth
- The Sauce:
- 1 1/2 Sticks of butter
- 6 to 8 Cloves of garlic
- 3/4 Cup finely chopped green bell pepper
- 1 Cup finely chopped onion
- 1 Cup tomato paste
- 1 Tsp dry thyme
- 1 Tsp creole seasoning
- 2 Bay leaves
- 2 Celery ribs, finely chopped
- 2 Tsp. celery salt
- 2 Tsp. grated black pepper
- 1/2 Tsp red pepper flakes (add more if you like it extra spicy)
- 2/3 Cup finely chopped scallions
- 2 Pounds shrimp, de-veined and shelled
- Steam Rice
INSTRUCTIONS:
Making the Stock:
In a medium to large pot, add the olive oil until heated. Add the shrimp shells and heads (if you have them). Cook over medium high heat stirring constantly for 3 to 4 minutes. Add the vegetables and continue cooking for an additional 3 to 4 minutes. Add the chicken broth and bring to a boil. Then cover and reduce to simmer for 1 hour. Turn off heat and let stand for 15 minutes. Strain into a bowl and set aside while you begin preparing the sauce.
Making the sauce:
Melt the butter in a large sauce pan. Saute the onions, bell pepper, celery, and scallions until tender. Add the garlic, bay leaf, thyme and pepper flakes and continue sauteing for another minute. Add the tomato paste, ground black pepper, celery salt and creole seasoning. Stir constantly until the mixture is thick. Be careful not to burn. Add the stock and simmer until you have a fairly thick consistency. Add the shrimp and cook until pink and tender. Serve over steamed rice.