Shrimp Creole
Cajun, Fish
Ingredients
For the Shrimp Creole:
- 4 lbs fresh shrimp, peeled and deveined
- 1 28oz can tomato sauce (no salt added)
- 1 14 oz can diced tomatoes (no salt added)
- 1 to 1 1/2 cups homemade shrimp stock (recipe below)
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 3 celery stalks, diced
- 1 bunch flat-leaf parsley, finely chopped
- 1 bunch basil, finely chopped
- 1 Tbsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 1 tsp salt
- 2 tsp Paul Prudhomme's Seafood Magic
- 2 tsp cayenne pepper
- 2 tsp Creole seasoning
- 6 Tbsp unsalted butter
- Cooked rice, for serving (recipe below)
- French bread, for serving
For the shrimp stock:
- Shrimp heads and shells
- 3 cups warm water
- 1 tsp Creole seasoning
- 1 tsp Paul Prudhomme’s Seafood Magic
- 1 tsp crawfish boil
For the rice:
- 3 cups water
- 2 cups Louisiana long grain white rice, rinsed
- 3 Tbsp olive oil
- Salt, to taste
Description
Creole dish consisting of shrimp cooked in tomatoes, served over white rice.
Directions
Shrimp stock:
1. Prepare the shrimp. Remove heads and shells, and place in separate bowl for stock. Devein the shrimp by cutting along the center of the back of each shrimp tail and remove the black vein, then discard.
2. Rinse shrimp with cold water, then place heads, shells, and tails in the fridge until ready for use.
3. When ready to make the stock, add 3 cups warm water to a pot over medium-high heat, along with the Creole seasoning, Seafood Magic, and crawfish boil. Stir until combined.
4. Add shrimp heads and shells, cover, and cook for 30 minutes. Some of the stock will evaporate; only 1 to 1 1/3 cups of stock is needed for the dish. Strain and set aside.
Rice:
5. Heat 2 Tbsp olive oil in skillet over medium-high heat. Add rice and sauté until the ends of the grains are translucent.
6. Add 2 cups water, 1 more Tbsp of olive oil, and salt to taste, then bring to a boil. Once boiling, reduce to simmer for 15 minutes or until water has been absorbed. Remove from heat and leave covered for at least 5 minutes.
Shrimp Creole:
7. In a large sauce pan, add butter and let melt, then add most of the onion, bell pepper, celery, and garlic. Sauté for 5 minutes.
8. Add shrimp stock and stir, then let simmer for 2 minutes.
9. Add tomato sauce and diced tomatoes, stir, cover, and let simmer for 4 minutes.
10. Add in the rest of the onion, bell pepper, celery, and garlic, followed by fresh parsley and basil, bay leaves, oregano, and thyme. Stir until combined.
11. Add salt, Creole seasoning, Seafood Magic, and cayenne pepper. Stir until combined, let simmer for 5 minutes.
12. Add rest of the unsalted butter, the shrimp tails, and stir until combined. Let simmer for 6 minutes, then turn off heat. Serve hot with rice and French bread.