Shrimp Creole

A smooth, light brown roux provides a hearty, delicious base for the thick, Creole-style tomato sauce that is the essence of this dish. Flavored with onion, garlic, green bell pepper and a unique blend of spices, the sauce is a perfect match for jumbo shrimp and served over rice it makes a wonderful meal.

Shrimp Creole

Shrimp Creole

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Jumbo shrimp in a thick, Creole-style tomato sauce flavored with a light brown roux, onion, garlic, green pepper and served over steamed rice.

Ingredients

  • 1 lb jumbo shrimp, peeled and deveined (tails left on)
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup onion, chopped
  • 4 cloves garlic, finely chopped
  • 1 green pepper, cored, seeded and chopped
  • Salt and freshly ground black pepper
  • 1 can, 15 ounces diced tomatoes, undrained
  • 1/2 teaspoon Worcestershire
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1 bay leaf
  • Pinch cayenne, or more to taste
  • 4 scallions, chopped
  • Steamed rice

Instructions

  • Make the roux by melting the butter in a large, heavy skillet over medium heat. Whisk in the flour until smooth. Continue cooking, stirring constantly, until the mixture is the color of peanut butter, 8 to 10 minutes. You want the color (and flavor) to develop gradually, so if the mixture appears to be darkening too quickly, lower the heat.
  • Add the onion, garlic and green pepper and season with salt and pepper. Continue cooking, stirring frequently, until the onions are transparent, 5 to 6 minutes. Stir in the tomatoes, Worcestershire, paprika, cumin and cayenne. Add the bay leaf, reduce the heat to medium-low, cover and cook for 20 minutes. Taste and adjust the seasoning if desired.
  • Remove the bay leaf, raise the heat to medium and stir in the shrimp. Cook just long enough for the shrimp to turn pink and opaque, 3 to 4 minutes. Stir in the scallions and remove from the heat. Adjust the seasoning if needed and let stand for 2 minutes. Serve over steamed rice.
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