Shrimp Creole for Two
By Natalie EstradaPublished on January 28, 2019
Time
35 minutes
Yield
Serves 2
Ingredients
1 tablespoon unsalted butter 1 tablespoon all-purpose flour ½ cup finely chopped onion ½ cup finely chopped green bell pepper ¼ cup finely chopped celery 1 teaspoon chopped fresh thyme 1 teaspoon Tony Chachere's Original Creole Seasoning ¼ cup dry white wine 1 cup canned crushed tomatoes ½ cup chicken broth ¼ cup water 1 ½ teaspoons Worcestershire sauce 12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed⅛ teaspoon table salt ⅛ teaspoon pepper 2 scallions, sliced thin1 teaspoon lemon juice
Before You Begin
Serve over white rice.
Instructions
- Melt butter in large saucepan over medium heat. Add flour and cook, stirring often, until roux is peanut butter–colored, 3 to 5 minutes. Add onion, bell pepper, celery, thyme, and Creole seasoning and cook, stirring often and scraping up any browned bits, until vegetables are softened, about 5 minutes.
- Add wine and cook until nearly evaporated, about 3 minutes. Add tomatoes, broth, water, and Worcestershire and bring to boil. Reduce heat to medium-low, cover, and simmer until slightly thickened, about 15 minutes, stirring occasionally to prevent scorching.
- Pat shrimp dry and sprinkle with salt and pepper. Stir shrimp into saucepan and cook, covered, stirring occasionally, until opaque and cooked through, about 5 minutes. Off heat, stir in scallions and lemon juice. Season with salt and pepper to taste. Serve.
Time
35 minutesYield
Serves 2Ingredients
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ cup finely chopped onion
½ cup finely chopped green bell pepper
¼ cup finely chopped celery
1 teaspoon chopped fresh thyme
1 teaspoon Tony Chachere's Original Creole Seasoning
¼ cup dry white wine
1 cup canned crushed tomatoes
½ cup chicken broth
¼ cup water
1 ½ teaspoons Worcestershire sauce
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
⅛ teaspoon table salt
⅛ teaspoon pepper
2 scallions, sliced thin
1 teaspoon lemon juice
Test Kitchen Techniques
Ingredients
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ cup finely chopped onion
½ cup finely chopped green bell pepper
¼ cup finely chopped celery
1 teaspoon chopped fresh thyme
1 teaspoon Tony Chachere's Original Creole Seasoning
¼ cup dry white wine
1 cup canned crushed tomatoes
½ cup chicken broth
¼ cup water
1 ½ teaspoons Worcestershire sauce
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
⅛ teaspoon table salt
⅛ teaspoon pepper
2 scallions, sliced thin
1 teaspoon lemon juice
Test Kitchen Techniques
Ingredients
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
½ cup finely chopped onion
½ cup finely chopped green bell pepper
¼ cup finely chopped celery
1 teaspoon chopped fresh thyme
1 teaspoon Tony Chachere's Original Creole Seasoning
¼ cup dry white wine
1 cup canned crushed tomatoes
½ cup chicken broth
¼ cup water
1 ½ teaspoons Worcestershire sauce
12 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
⅛ teaspoon table salt
⅛ teaspoon pepper
2 scallions, sliced thin
1 teaspoon lemon juice
Test Kitchen Techniques
Why This Recipe Works
For our version of shrimp Creole, we began by making a peanut butter–colored roux in a saucepan. We then added the Louisiana “holy trinity” of chopped onion, green bell pepper, and celery to soften in the pan. Chicken stock, Worcestershire sauce, canned crushed tomatoes, and Tony Chachere's Original Creole Seasoning created a flavorful sauce. Instead of sautéing, we opted to gently poach the shrimp in the rich sauce, keeping them tender and juicy. Finishing with lemon juice and sliced scallions added a hit of brightness.
Before You Begin
Serve over white rice.
Instructions
- Melt butter in large saucepan over medium heat. Add flour and cook, stirring often, until roux is peanut butter–colored, 3 to 5 minutes. Add onion, bell pepper, celery, thyme, and Creole seasoning and cook, stirring often and scraping up any browned bits, until vegetables are softened, about 5 minutes.
- Add wine and cook until nearly evaporated, about 3 minutes. Add tomatoes, broth, water, and Worcestershire and bring to boil. Reduce heat to medium-low, cover, and simmer until slightly thickened, about 15 minutes, stirring occasionally to prevent scorching.
- Pat shrimp dry and sprinkle with salt and pepper. Stir shrimp into saucepan and cook, covered, stirring occasionally, until opaque and cooked through, about 5 minutes. Off heat, stir in scallions and lemon juice. Season with salt and pepper to taste. Serve.
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