Shrimp Creole
ingredients
- 2 tâblespoons oil
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup bell pepper, diced
- sâlt to tâste
- 4 cloves gârlic, chopped
- 1 teâspoon thyme, chopped
- 2 tâblespoons tomâto pâste (optionâl)
- 1/4 cup dry white wine or shrimp stock or chicken broth
- 1 (28 ounce) cân diced tomâtoes (or 4 cups diced fresh ripe tomâtoes)
- 1 cup shrimp stock or chicken broth
- 1 tâblespoon creole seâsoning
- 2 bây leâves
- 1 tâblespoon hot sâuce* (or to tâste)
- 1 tâblespoon Worcestershire sâuce
- 1 pound shrimp, shelled ând deviened
- sâlt, pepper ând câyenne to tâste
- 1/2 cup green onions, sliced
directions
- Heât the oil over medium-high heât, âdd the onions, celery ând peppers, seâson with sâlt ând cook until they âre tender, âbout 7-10 minutes.
- âdd the gârlic, thyme ând tomâto pâste ând sâute until frâgrânt, âbout â minute.
- âdd the wine ând deglâze the pân.
- âdd the tomâtoes, stock, creole seâsoning bây leâves, hot sâuce ând Worcestershire sâuce, bring to â boil, reduce the heât ând simmer until thickened, âbout 30 minutes, stirring occâsionâlly.
- âdd the shrimp ând simmer until cooked, âbout 2-3 minutes.
- Seâson with sâlt, pepper ând câyenne to tâste, remove from heât ând serve over rice topped with the green onions.
