Shrimp Creole
Ingredients
- ½ cup vegetable oil
- ½ cup all-purpose flour
- 1 cup finely chopped green onions
- ½ cup finely chopped green bell pepper
- 1 [15 oz] can tomato sauce
- 1 [15 oz] can diced tomatoes
- 2 pounds Gulf Shrimp - medium size 41-50 cleaned and deveined
- 2 cups seafood stock
- dash Worcestershire Sauce
- 1 tbsp minced fresh garlic
- ¼ tsp dried thyme
- ¼ tsp dried basil
- ¼ cup chopped fresh parsley
- 1 tsp salt
- 1 tsp black peper
- 1 tbsp Paul Prudhomme's Shrimp Magic Seasoning® divided- ½ on the cleaned shrimp and ½ for the sauce
Instructions
- Peel and de-vein shrimp, sprinkle Creole Seasoning and set aside in the fridge.
- In a heavy gauge pot create a roux by heating oil and add flour. Stir it constantly until it thickens and turns light brown paper bag color. This will take several minutes.
- Add diced onions, celery and bell peppers and sauté about 5minutes or until they are tender and a little brown. Stir the vegetables and roux constantly and scraping the pan bottom well.
- Add the tomato sauce and diced tomatoes and stir well.Then add creole seasoning, garlic, basil, thyme and parsley.
- Continue to stir a little longer, then gradually add the seafood stock to reach the desired consistency and amount of sauce.
- Simmer over low to medium heat for about 20 minutes. Add the peeled and de-veined shrimp. Cook until shrimp are pink. Add additional Creole Seasoning to taste.
- Serve over hot white rice with crusty French bread. Magnifique!