Ingredients
Instructions
- Combine 1 ½ tsp kosher salt, ¾ tsp finely ground black pepper, ½ tsp ground white pepper and ¼ tsp cayenne pepper in a small bowl.
- Place 2 lbs large raw shrimp (peeled and deveined) in a bowl. Add 1 tbsp olive oil and about a third of the seasoning mixture and toss until the shrimp are evenly coated. Set aside.
- Heat 2 tbsp peanut or canola oil in a large heavy skillet or Dutch oven over medium heat. Add 2 tbsp all-purpose flour and cook, stirring steadily, until the roux reaches a light peanut-butter color.
- Add 1 cup finely minced shallots and 1 cup finely minced celery. Cook, stirring frequently, until softened and beginning to melt into the roux.
- Add 1 cup bell peppers cut into about ½-inch squares and 4 thinly sliced green onions. Sprinkle in another third of the remaining seasoning mixture. Cook briefly, allowing the bell peppers to retain some texture and shape.
- Add ½ cup dry white wine, scraping up any browned bits from the bottom of the pan. Simmer briefly until the wine reduces slightly.
- Add the 1 14.5 oz can diced tomatoes, 1 14.5 oz can crushed tomatoes, 1 8 oz can tomato sauce and 1 tbsp tomato paste. Stir in 4 cloves minced garlic, 2 bay leaves, 1 tsp dried thyme and the remaining seasoning mixture.
- Add the reserved liquid from the diced tomatoes, then add a small amount of shrimp stock, chicken stock or water (if needed) so that the sauce is rich and spoonable but not overly thick.
- Bring the sauce to a gentle simmer. Cover and cook for about 5 minutes to allow the tomatoes, aromatics and seasonings to come together.
- Add the seasoned 2 lbs large raw shrimp. Cook just until the shrimp turn pink and are barely cooked through, about 3–5 minutes depending on their size.
- Remove the pan from the heat. Add 4 tbsp cubed cold butter, a few cubes at a time, stirring gently until the butter melts completely into the sauce and gives it a glossy finish.
- Taste and adjust the seasoning if needed. For a slightly more pepper-forward version, add up to an additional ⅛ teaspoon each black pepper, white pepper and cayenne pepper.
- Garnish with chopped fresh parsley and additional sliced green onion tops. Serve over hot cooked rice, with Tabasco and/or red pepper flakes at the table.
Notes
- Layer the peppers. Black, white and cayenne create warmth and depth without making the dish hot.
- Keep the roux light. A small peanut-butter-colored roux gives the sauce body without making it heavy.
- Don’t overcook the shrimp. Add them only after the sauce is finished and cook just until pink.
- Finish with cold butter. Stir it in off heat for a rich, glossy sauce.
- Control the heat at the table. Serve Tabasco alongside rather than making the Shrimp Creole itself particularly hot.