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Shrimp Creole

by Emeril Lagasse
dinner
Yield: 4 servingsTotal: Total: 45 mins
Source: https://www.foodandwine.com/recipes/shrimp-creole-emeril-lagasse

Ingredients

You have 3 of 24
produce
  • ✓5 clovesgarlic(finely chopped)
  • ✓1yellow onion(chopped)
  • ○1green bell pepper(chopped)
  • ○2 stalkscelery(chopped)
  • ○4bay leaves(fresh)
  • ○2 cupstomatoes(coarsely chopped)
  • ○3scallions(chopped)
protein
  • ○1 1/2 poundsshrimp(peeled and deveined, raw, medium)
dairy
  • ○2 tbspunsalted butter
pantry staple
  • ○2 tbspthyme(dried)
  • ✓1 tbspWorcestershire sauce
  • ○1 tsphot sauce(Louisiana-style (such as Crystal))
  • ○1/2 tspkosher salt
  • ○2 tbspvegetable oil
  • ○2 tbsporegano(dried)
  • ○1/3 cuphot paprika
  • ✓1/4 cupblack pepper(freshly ground)
  • ○1/4 cupgarlic powder
  • ○1/3 cupkosher salt
  • ○1 1/4 cupschicken stock
  • ○1 tsphot paprika
  • ○3 tbsponion powder
  • ○1/8 tspcayenne pepper
  • ○2 tbspcayenne pepper
other
  • ○4 tspCreole seasoning(divided)

Instructions

  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.
  2. In a large skillet, melt the butter over medium heat. Add the onion, bell pepper, celery, and garlic. Sauté until the vegetables are tender, about 5 minutes.
  3. Stir in the chicken stock, 4 teaspoons of the Creole seasoning, hot paprika, cayenne pepper, and bay leaves. Bring to a boil, then reduce the heat and simmer until the sauce thickens, about 20 minutes.
  4. Add the tomatoes, scallions, Worcestershire sauce, hot sauce, and salt. Simmer for another 10 minutes.
  5. In a separate pan, heat the vegetable oil over medium-high heat. Add the shrimp and cook until they are pink and just cooked through, about 3-4 minutes.
  6. Add the cooked shrimp to the sauce and stir to combine. Cook for an additional 2 minutes to allow the flavors to meld.
  7. Remove the bay leaves before serving.

My notes

["You will make more Creole seasoning than you'll need for the dish — the recipe calls for 4 to 5 teaspoons. Save the remainder in an airtight container for later use.", 'The Creole sauce can be made through Step 3 and chilled for up to four days, or can be frozen for up to a month.']