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 ¼ cups chicken stock or canned chicken broth
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, or Tabasco)
½ teaspoon kosher salt
2 tablespoons vegetable oil
1 ½ pounds peeled and deveined raw medium shrimp
Add 1/3 cup kosher salt, 1/3 cup hot paprika, black pepper, garlic powder, onion powder, 2 tablespoons cayenne pepper, thyme and oregano to a bowl and whisk to combine. Set aside Creole seasoning.
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.
Add chicken stock, 2 teaspoons Creole seasoning, remaining 1 teaspoon hot paprika, remaining 1/8 teaspoon 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.
Stir in scallions, Worcestershire sauce, hot sauce, and remaining 1/2 teaspoon salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.
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.
Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes
**My own notes**: This is very similar to the shrimp creole my mom made when I was a kid, except she added okra to her version, and she added marjoram. This gif states **”creole seasoning”** but the recipe explains that blend. You can use a pre-made blend, but one of the advantages to making it yourself is you can tweak proportions of different flavors. If you want to get fancy you can use the tails and shells of the shrimp to make a **shrimp stock** and use that instead of chicken stock. I kind of like doing that at home because then you don’t have to pull the **tails** off the cooked shrimp while you eat and you get more shrimp flavor in the base. But at least for me as a kid, my mom made this because it was fast, so only take extra steps if you want to. This recipe can be easily made for dinner even if you don’t have a lot of time, and that’s important.
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Recipe Source: [Food & Wine](https://www.foodandwine.com/recipes/shrimp-creole)
⅓ cup plus 1/2 teaspoon kosher salt, divided
⅓ cup plus 1 teaspoon hot paprika, divided
¼ cup freshly ground black pepper
¼ 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 ¼ cups chicken stock or canned chicken broth
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, or Tabasco)
½ teaspoon kosher salt
2 tablespoons vegetable oil
1 ½ pounds peeled and deveined raw medium shrimp
Add 1/3 cup kosher salt, 1/3 cup hot paprika, black pepper, garlic powder, onion powder, 2 tablespoons cayenne pepper, thyme and oregano to a bowl and whisk to combine. Set aside Creole seasoning.
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.
Add chicken stock, 2 teaspoons Creole seasoning, remaining 1 teaspoon hot paprika, remaining 1/8 teaspoon 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.
Stir in scallions, Worcestershire sauce, hot sauce, and remaining 1/2 teaspoon salt; cook, stirring often, until thick but still a little saucy, about 10 minutes. Set aside Creole sauce.
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.
Add Creole sauce to shrimp; cook, stirring, until shrimp are pink, cooked through, and coated in sauce, 3 to 4 minutes
**My own notes**: This is very similar to the shrimp creole my mom made when I was a kid, except she added okra to her version, and she added marjoram. This gif states **”creole seasoning”** but the recipe explains that blend. You can use a pre-made blend, but one of the advantages to making it yourself is you can tweak proportions of different flavors. If you want to get fancy you can use the tails and shells of the shrimp to make a **shrimp stock** and use that instead of chicken stock. I kind of like doing that at home because then you don’t have to pull the **tails** off the cooked shrimp while you eat and you get more shrimp flavor in the base. But at least for me as a kid, my mom made this because it was fast, so only take extra steps if you want to. This recipe can be easily made for dinner even if you don’t have a lot of time, and that’s important.