Recipes
Shrimp Creole
Serves 4-6
¼ C - Oil
2 C - Onions, diced
2 C - Celery, diced
1 C - Bell pepper, diced
4 cloves - Garlic, chopped
12 oz - Tomato puree
½ t - Sugar
4 ea - Bay leaf
½ t - White pepper
24 oz - Creole tomatoes
1 C - Crab stock
2 C - Water
1½ T - Cornstarch
1 T - Paprika
2-4 lbs - Shrimp, peeled and de-veined
4 T - Parsley, chopped
Kosher salt and cracked black pepper
Preheat the oil in a sauté pan. Add the onion, celery, bell pepper and garlic, and cook until translucent. Add the tomato puree, sugar, bay leaves and white pepper, and cook for an additional 2 minutes. Add the fresh tomatoes and crab stock and simmer for 1½ hours. Make a slurry (thick paste) by mixing together the water and cornstarch. Add the slurry to the sauce, stirring well to incorporate. Simmer for 10 minutes. Adjust the seasoning with salt and cracked black pepper. Sprinkle with the chopped parsley.