Shrimp Creole

Shrimp Creole was one dish I had when I visited New Orleans many years ago.  I really enjoyed it but never got around to making it at home.  The other day I got my copy of Cook's Country magazine and they had an authentic Shrimp Creole recipe.  Fantastic.  I hadn't planned anything for dinner that night, so I thought this would be great.  We hadn't had shrimp in a while.

I was delighted on how easy this recipe was to make. You start by making your own Creole Seasoning which is made from spices you probably have.  Next the sauce is made which the shrimp are cooked in.  The sauce consists of flour, oil, onions, a green bell pepper, celery, white wine, tomatoes, Worcestershire sauce, and sugar.  The sauce is cooked until slightly thickened.  You then add in the shrimp and cook until the shrimp are cooked through.  You then stir in some lemon juice and parsley.  Season with salt and pepper and serve.  I served mine over steamed rice.  It was delicious.


Shrimp Creole
From Cook's Country Magazine

Ingredients:
Creole Seasoning

2 teaspoons paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper

Shrimp
3 tablespoons vegetable oil
2 tablespoons all-purpose flour
1 onion, chopped fine
1 green bell pepper, stemmed, seeded, and chopped fine
2 celery ribs, chopped fine
Salt and pepper
1/2 cup dry white wine
1 (14.5-ounce) can diced tomatoes
1/4 cup water
1 tablespoon Worcestershire sauce
1 teaspoon sugar
2 pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
2 scallions, sliced thin

Directions:
1. FOR THE CREOLE SEASONING: Combine all ingredients in bowl and set aside.
2. FOR THE SHRIMP: Heat oil in Dutch oven over medium heat until shimmering.  Add flour and cook, stirring constantly, until light brown, 3 to 5 minutes.  Add onion, bell pepper, celery, and 1/2 teaspoon salt and cook, stirring often, until vegetables are softened and beginning to brown, 10 to 12 minutes, scraping up any browned bits.
3. Stir in Creole seasoning and cook until fragrant, about 30 seconds.  Add wine and cook until nearly evaporated, 4 to 6 minutes, scraping up any browned bits.  Add tomatoes and their juice, water, Worcestershire, and sugar.  Bring to a boil, reduce heat to low, and simmer, covered and stirring occasionally, until slightly thickened, about 30 minutes.
4. Add shrimp, increase heat to medium, and return to simmer.  Cook until shrimp are opaque and just cooked through, 5 to 7 minutes.  Stir in lemon juice and parsley.  Season with salt and pepper to taste, sprinkle with scallions, and serve.

Serves 4 to 6

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