Fresh Gulf shrimp, cooked in a spicy Creole tomato sauce and served over a bed of hot steaming rice.

Shrimp Creole

Folks down here make shrimp creole in all sorts of ways - some are very thin and soupy, others are thick and much more dry - but without a doubt all include The Trinity. I think that mine falls right in the middle, a little on the thick side but not dry. And, true to many of our seafood dishes along the Gulf Coast, this one has a goodly little kick to it, not so much to burn your mouth or take over the flavor of the dish, though you might just clear out your sinuses a bit, so adjust those spicy seasonings down if you want to tone down the heat.

Here's how to make it - enjoy!

First, peel and devein a pound of shrimp. A shrimp peeler makes an easy job of this if you are using fresh shrimp. Rinse well and pat dry with paper towels to remove most of the moisture. Set aside.

Heat 1 tablespoon of olive oil with 1 tablespoon of butter over medium heat in a large skillet.

Chop up 'The Trinity' - onion, bell pepper and celery.

Add to the skillet and saute until tender, about 4-5 minutes.

To that add a large can of whole tomatoes that have been crushed in the food processor, salt, cayenne pepper, garlic and a bay leaf. You can also just use a can of crushed tomatoes, but I always have cans of whole tomatoes in the pantry so that's usually what I use.

Stir together, bring to a boil, reduce heat to a low simmer and cook for about 30 minutes.

Until sauce has reduced and thickened.

In a separate bowl make a slurry of 1 tablespoon of flour and 2 tablespoons of water.

Add that to the tomato and veggie mixture and stir in well. Cook for an additional 5 minutes.

Sprinkle the shrimp with Cajun seasoning (this is totally optional) but do this just before you are going to add them to the skillet. Otherwise, the salt in the seasoning blend will pull all of the moisture out of your shrimp and make them miserably dry. Don't want that!

Add the shrimp to the tomato veggie mixture together with a couple dashes of hot sauce and a couple dashes of Worcestershire sauce. Stir together well and cook for another 5 to 6 minutes or until shrimp are pink and opaque.

Chop some parsley and slice up some green onion.

Add to the shrimp mixture and stir together until mixed and warmed through.

Serve over hot cooked rice.

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Recipe: Shrimp Creole

©From the Kitchen of Deep South Dish

Prep time: 15 min |Cook time: 40 min |

Yield: About 4 to 6 servings

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Ingredients

• 1 pound of (31-35 count) medium shrimp, peeled & deveined
• 1 tablespoon of olive oil
• 1 tablespoon of unsalted butter
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1 stalk of celery, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon of cayenne pepper
• 2 cloves of garlic, minced
• 1 bay leaf
• 1 (28-ounce) can of whole tomatoes
• 1 tablespoon of all purpose flour
• 2 tablespoons of water
• 1/2 teaspoon of Cajun or Creole seasoning (like Slap Ya Mama) or to taste
• Couple dashes of Worcestershire sauce
• Couple dashes of hot sauce, optional, to taste
• 1 green onion, sliced
• 1 tablespoon fresh parsley, chopped
• Hot, cooked rice

Instructions

Peel and devein the shrimp, rinsing well. Pat dry with some paper towels and set aside.

In a large skillet heat the olive oil and butter together over medium heat. Add the chopped onion, green bell pepper and celery and saute until tender, about 5 minutes. Whirl the tomatoes through the food processor until crushed, add to the veggie mixture. Add the salt, cayenne pepper, garlic and bay leaf and bring mixture to a boil. Reduce heat to medium low and simmer for about 30 minutes, or until reduced and thickened.

Make a slurry of the flour and water and stir into the tomato mixture. Continue cooking for another 5 minutes. Sprinkle the shrimp with the Cajun seasoning and add immediately to the tomato mixture. Add a couple of shakes of the Worcestershire sauce and the hot sauce, and stir together. Cook for another 5 to 6 minutes, or until shrimp is opaque and cooked through. Stir in the green onion and parsley and keep on low until well incorporated and heated through. Serve over hot, boiled or steamed rice.

Source: http://deepsouthdish.com

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