Shrimp Creole
Ingredients:
2 pounds raw, unpeeled jumbo or extra-jumbo shrimp (16 to 25 per pound), preferably with no heads
2 cups water
2 dried bay leaves, divided
1 medium yellow onion
1 large stalk celery
1/2 medium green bell pepper
3 cloves garlic
1 (14.5-ounce) can petite diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt, divided, plus more as needed
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco or Crystal, plus more for serving
Cooked white jasmine rice, for serving
2 cups water
2 dried bay leaves, divided
1 medium yellow onion
1 large stalk celery
1/2 medium green bell pepper
3 cloves garlic
1 (14.5-ounce) can petite diced tomatoes
1 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt, divided, plus more as needed
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce, such as Tabasco or Crystal, plus more for serving
Cooked white jasmine rice, for serving
Directions:
Make the shrimp stock: Peel and clean 2 pounds raw jumbo or extra-jumbo shrimp, placing the shrimp in a medium bowl and the shells in a medium saucepan. Refrigerate the shrimp.
Add 2 cups water and 1 of the bay leaves to the saucepan and bring to a simmer over medium-high heat. Reduce the heat as needed and simmer for 20 minutes.
Meanwhile, prepare the following, adding each to the same medium bowl and adding the trimmings to the shrimp stock: Finely chop 1 medium yellow onion (about 1 1/2 cups), 1 large celery stalk (about 1/3 cup), and 1/2 medium green bell pepper (about 3/4 cup).
Drain 1 (14.5-ounce) can petite diced tomatoes.
Mince garlic cloves and place in a small bowl. Add the remaining 1 bay leaf, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon cayenne pepper to the garlic.
Melt 4 tablespoons unsalted butter in a large saucepan or small pot over medium heat. Add 1/4 cup all-purpose flour. Cook, whisking constantly, until the roux is a deep brown (like turkey gravy), 4 to 5 minutes. The roux should have a nutty aroma, and the consistency will become thinner as it cooks and the flour loses its thickening power.
When the shrimp stock is ready, pour through a fine-mesh strainer into a heatproof bowl or liquid measuring cup. Discard the solids in the strainer.
Add the onion mixture to the roux and stir to combine. Add the garlic mixture and cook, stirring frequently, until the onions are softened and starting to brown, 6 to 8 minutes. Add the tomatoes, 1 cup of the shrimp stock, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and the remaining 1 teaspoon kosher salt. Stir to combine and bring to a simmer.
Simmer, stirring occasionally, until thickened (not much visible liquid on the top) and the flavors meld, 12 to 15 minutes. (The sauce can be made up to this point, cooled, and refrigerated for up to 1 day. Return to a simmer before adding the shrimp.)
Meanwhile, cook white rice for serving. Chop fresh parsley leaves for garnish if desired.
Add the shrimp and stir to combine. Cook, stirring occasionally, until opaque and just cooked through, about 5 minutes. If the sauce is too thick, thin out with some of the remaining shrimp stock as needed.
Discard the bay leaf. Taste and season with more kosher salt, black pepper, and hot sauce as needed. Serve over white rice garnished with parsley, with more hot sauce on the side.
Add 2 cups water and 1 of the bay leaves to the saucepan and bring to a simmer over medium-high heat. Reduce the heat as needed and simmer for 20 minutes.
Meanwhile, prepare the following, adding each to the same medium bowl and adding the trimmings to the shrimp stock: Finely chop 1 medium yellow onion (about 1 1/2 cups), 1 large celery stalk (about 1/3 cup), and 1/2 medium green bell pepper (about 3/4 cup).
Drain 1 (14.5-ounce) can petite diced tomatoes.
Mince garlic cloves and place in a small bowl. Add the remaining 1 bay leaf, 1 teaspoon dried thyme, 1/2 teaspoon black pepper, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon cayenne pepper to the garlic.
Melt 4 tablespoons unsalted butter in a large saucepan or small pot over medium heat. Add 1/4 cup all-purpose flour. Cook, whisking constantly, until the roux is a deep brown (like turkey gravy), 4 to 5 minutes. The roux should have a nutty aroma, and the consistency will become thinner as it cooks and the flour loses its thickening power.
When the shrimp stock is ready, pour through a fine-mesh strainer into a heatproof bowl or liquid measuring cup. Discard the solids in the strainer.
Add the onion mixture to the roux and stir to combine. Add the garlic mixture and cook, stirring frequently, until the onions are softened and starting to brown, 6 to 8 minutes. Add the tomatoes, 1 cup of the shrimp stock, 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and the remaining 1 teaspoon kosher salt. Stir to combine and bring to a simmer.
Simmer, stirring occasionally, until thickened (not much visible liquid on the top) and the flavors meld, 12 to 15 minutes. (The sauce can be made up to this point, cooled, and refrigerated for up to 1 day. Return to a simmer before adding the shrimp.)
Meanwhile, cook white rice for serving. Chop fresh parsley leaves for garnish if desired.
Add the shrimp and stir to combine. Cook, stirring occasionally, until opaque and just cooked through, about 5 minutes. If the sauce is too thick, thin out with some of the remaining shrimp stock as needed.
Discard the bay leaf. Taste and season with more kosher salt, black pepper, and hot sauce as needed. Serve over white rice garnished with parsley, with more hot sauce on the side.
Notes:
Leftovers can be refrigerated in an airtight container for up to 2 days. Thin out the sauce as needed with the remaining shrimp stock when reheating.
I use habanero powder rather than cayenne. Habanero is hotter, and it imparts fruity notes that are missing in cayenne.
Using fire roasted diced tomatoes adds a little smoky umami flavor to the dish. You can't have too much umami, can you?
I use habanero powder rather than cayenne. Habanero is hotter, and it imparts fruity notes that are missing in cayenne.
Using fire roasted diced tomatoes adds a little smoky umami flavor to the dish. You can't have too much umami, can you?