Shrimp Creole
By Katie LeairdPublished on August 11, 2015
Time
1½ hours
Yield
Serves 4 to 6
Ingredients
Creole Seasoning
2 teaspoons paprika 1 teaspoon garlic powder ½ teaspoon salt ¼ teaspoon dried thyme ¼ teaspoon dried basil ¼ teaspoon pepper ⅛ teaspoon cayenne pepperShrimp
3 tablespoons vegetable oil 2 tablespoons all-purpose flour 1 onion, chopped fine1 green bell pepper, stemmed, seeded, and chopped fine2 celery ribs, chopped fineSalt and pepper ½ cup dry white wine 1 (14.5-ounce) can diced tomatoes ¼ cup water 1 tablespoon Worcestershire sauce 1 teaspoon sugar 2 pounds large shrimp (26 to 30 per pound), peeled, deveined, and tails removed2 tablespoons lemon juice 2 tablespoons chopped fresh parsley 2 scallions, sliced thinBefore You Begin
Serve this dish over white rice.
Instructions
- Combine all ingredients in bowl and set aside.
- 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 ½ teaspoon salt and cook, stirring often, until vegetables are softened and beginning to brown, 10 to 12 minutes, scraping up any browned bits.
- 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 boil, reduce heat to low, and simmer, covered and stirring occasionally, until slightly thickened, about 30 minutes.
- 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.
for the creole seasoning
for the shrimp
Time
1½ hoursYield
Serves 4 to 6Ingredients
Creole Seasoning
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon pepper
⅛ 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
½ cup dry white wine
1 (14.5-ounce) can diced tomatoes
¼ 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
Test Kitchen Techniques
Ingredients
Creole Seasoning
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon pepper
⅛ 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
½ cup dry white wine
1 (14.5-ounce) can diced tomatoes
¼ 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
Test Kitchen Techniques
Ingredients
Creole Seasoning
2 teaspoons paprika
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon dried basil
¼ teaspoon pepper
⅛ 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
½ cup dry white wine
1 (14.5-ounce) can diced tomatoes
¼ 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
Test Kitchen Techniques
Why This Recipe Works
This is a classic New Orleans dish of sweet-savory shrimp poached in a spicy tomato sauce. To freshen up the flavor, we make our own robust Creole spice mixture and add it to a brown roux flavored with onion, green bell pepper, and celery. Water forms the base of the sauce, letting the flavor of the shrimp shine through. We cook large shrimp in the sauce and then finish the dish with fresh lemon juice, chopped parsley, and sliced scallion.
Before You Begin
Serve this dish over white rice.
Instructions
- Combine all ingredients in bowl and set aside.
- 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 ½ teaspoon salt and cook, stirring often, until vegetables are softened and beginning to brown, 10 to 12 minutes, scraping up any browned bits.
- 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 boil, reduce heat to low, and simmer, covered and stirring occasionally, until slightly thickened, about 30 minutes.
- 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.
for the creole seasoning
for the shrimp
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