Shrimp Creole
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This shrimp Creole recipe comes from Emeril Lagasse, who visited the Food & Wine Test Kitchen back when he was chef at legendary Commander's Palace in New Orleans. The spicy, tomato-based sauce is based on the "trinity" of Cajun cooking: onion, celery, and green bell pepper.
Yield
4
Time
45 minutes
Ingredients
0.33 cup plus 1/2 teaspoon kosher salt, divided
0.33 cup plus 1 teaspoon hot paprika, divided
0.25 cup freshly ground black pepper
0.25 cup garlic powder
3 tablespoons onion powder or dried minced onion
2 tablespoons plus 1/8 teaspoon cayenne pepper, divided
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons unsalted butter
1 medium yellow onion, chopped
1 medium green bell pepper, chopped
2 celery stalks, chopped
5 garlic cloves, finely chopped
1 1/4 cups chicken stock or canned chicken broth
Creole seasoning
1 teaspoon hot paprika
1/8 teaspoon cayenne pepper
4 fresh bay leaves
2 cups coarsely chopped tomatoes
3 scallions, chopped
1 tablespoons Worcestershire sauce
1 teaspoon Louisiana-style hot sauce (such as Crystal)
1/2 teaspoon kosher salt
2 tablespoons vegetable oil
1 1/2 pounds peeled and deveined raw medium shrimp
Instructions
Step 1
Add kosher salt, hot paprika, black pepper, garlic powder, onion powder, cayenne pepper, thyme, and oregano to a bowl and whisk to combine. Set aside Creole seasoning. Make the Creole shrimp
Step 2
Melt butter in a large skillet over medium-high. Add onion, bell pepper, celery, and garlic. Cook, stirring occasionally, until vegetables are softened but not browned, 5 to 7 minutes.
Step 3
Add chicken stock, 2 teaspoons Creole seasoning, hot paprika, cayenne, and bay leaves. Bring to a boil over high; reduce heat to medium and simmer until slightly reduced, about 5 minutes. Stir in tomatoes and cook, stirring occasionally, until slightly thickened, about 10 minutes.
Step 4
Stir in scallions, Worcestershire sauce, hot sauce, and salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.
Step 5
Heat oil in a separate large skillet over medium-high; swirl to coat. Add shrimp; sprinkle with 2 teaspoons Creole seasoning (or to taste) and cook, stirring often, until slightly pink, about 1 minute.
Step 6
Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes.
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