Shrimp Creole
- 1.5 lb. smaller shrimp, peeled and deveined
- For the roux:
- ¼ cup bacon fat (or vegetable oil)
- 1 cup onion, diced
- ¼ cup flour
- 1 teaspoon tomato paste
- For the Sauce:
- 1 cup celery, chopped
- 1 cup bell pepper, chopped
- 3 cloves garlic, diced
- 2 14.5 oz, cans of diced tomato with juice (or 3 cups peeled, seeded, & diced fresh ones)
- 1 8 oz. can of tomato sauce
- 3 cups seafood stock
- 1 bay leaf
- 3 tablespoons chopped thyme leaves (or two dried)
- ½ teaspoon red pepper flakes
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon freshly grated nutmeg (optional)
- salt to taste
- Green onion, chives, or parsley for garnish
- white rice
- Peel & devein shrimp, set aside
- Melt the fat in a pot and add the onions, stirring until brown.
- Stir in the flour and cook over medium heat until the roux is brown, then add the tomato paste and cook for another minute.
- Add the celery, bell pepper, and garlic and cook for 2 to 3 minutes.
- Add two cups of the stock and fully incorporate, then add the tomatoes, tomato sauce, and all other seasonings.
- Cover and cook over low heat for 20 minutes. Check for thickness and add more stock if necessary.
- Once the thickness is to your liking, add the raw shrimp, cut the heat, cover and let steam for 10 minutes.
- Taste the sauce and add a teaspoon of sugar if too tart and salt if necessary.
- Chop garnish and serve with rice.
Recipe by The FrangloSaxon Cooks at https://franglosaxon.com/shrimp-creole/
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