Shrimp Creole
If you know, you know I LOVE shrimp. If you don’t know me, then NOW you know I love shrimp. I also have a love for Louisiana-inspired cooking, which is why I had to cook a version of the famous Shrimp Creole!
My version stays pretty close to the traditional recipe, but I left celery out, subbing in some extra green bell pepper and scallions. Yes, I realize it may be a sin to leave out one of the key ingredients in the “holy trinity,” but I did. I don’t like celery. HOWEVER…you do you. If you like celery, throw a handful in the pot! Just make sure you got some good hot sauce on hand for the finished product. Enjoy!
Ingredients:
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 yellow onion, diced
1 green bell pepper, diced
3 celery ribs, diced
One (15oz) can diced tomatoes with their juice
1 cup chicken broth
1/4 cup tomato sauce
3 garlic cloves, minced
1 bay leaf
1 teaspoon Creole or Cajun seasoning
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
2 lbs. shrimp, peeled and thawed if frozen
2 tablespoons lemon juice
2 teaspoons fresh parsley, for garnish, optional
1 and a half cups cooked rice, for serving
Chopped scallions, for serving (throw in a pinch while cooking!)
Hot sauce, for serving
In a Dutch oven or deep sided pot over medium-high heat, melt the butter. Add the flour and cook, stirring constantly, until the flour turns light tan - about 3 or 4 minutes.
Add the onion, bell pepper and celery and cook, stirring, until the veggies soften, about 7 or 8 minutes.
Add the diced tomatoes, broth, tomato sauce, garlic, bay leaf, Cajun seasoning, cayenne and salt. Simmer, uncovered, stirring occasionally until thickened up and the liquid has evaporated down a bit - about 10 minutes.
Add the shrimp and lemon juice and cook just until the shrimp curl and are cooked through - roughly 3 minutes. Discard the bay leaf and taste the sauce, adding more salt or hot sauce as desired.
Ladle over rice and garnish with parsley or scallions, if using. Serve with hot sauce!
