Shrimp Creole
Yield
6 servingsPrep
15 minCook
3 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
shrimp
heads off |
|
| 1 | quart |
water
|
*
|
| ½ | cup |
vegetable oil
|
|
| 3 | medium |
yellow onion
chopped |
|
| 2 | large |
sweet bell peppers
chopped |
*
|
| 5 | each |
celery stalks
chopped fine |
|
| 10 | large |
tomatoes
peeled and seeded |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
red pepper flakes
ground |
|
| ½ | teaspoon |
black pepper
ground |
|
| ½ | teaspoon |
white pepper
ground |
|
| 1 | tablespoon |
thyme
|
*
|
| 1 | tablespoon |
basil
|
|
| 1 ½ | teaspoons |
sugar
|
|
| 5 | each |
bay leaves
|
*
|
| 1 | cup |
scallions, spring or green onions
chopped |
|
| 1 | cup |
parsley leaves
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
shrimp
heads off |
|
| 0.9 | l |
water
|
*
|
| 118 | ml |
vegetable oil
|
|
| 3 | medium |
yellow onion
chopped |
|
| 2 | large |
sweet bell peppers
chopped |
*
|
| 5 | each |
celery stalks
chopped fine |
|
| 1E+1 | large |
tomatoes
peeled and seeded |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
red pepper flakes
ground |
|
| 2.5 | ml |
black pepper
ground |
|
| 2.5 | ml |
white pepper
ground |
|
| 15 | ml |
thyme
|
*
|
| 15 | ml |
basil
|
|
| 7.5 | ml |
sugar
|
|
| 5 | each |
bay leaves
|
*
|
| 237 | ml |
scallions, spring or green onions
chopped |
|
| 237 | ml |
parsley leaves
chopped |
|
Directions
Peel and devein the shrimp.
Place heads (if you have them), and peels in a small saucepan and add the water.
Bring to a slow boil over medium-high heat and let boil slowly for 15 to 20 minutes.
Strain and discard the heads and peels.
Place the oil in a Dutch oven or other large, heavy pot and place over medium-high heat.
Add the onions, peppers, and celery and sauté stirring often, until the vegetables are very soft, about 45 minutes.
Stir in the tomatoes, salt, peppers, herbs, sugar, and shrimp stock and return to simmer.
Reduce heat to medium and let simmer for 2 hours, stirring occasionally.
This is your creole sauce; it can be prepared 1 or 2 days in advance and stored in the refrigerator (I find the sauce is even better after sitting a couple of days in the refrigerator).
