Shrimp Creole Creole Sauce (Print Version)
# Ingredients:
→ Seafood
01 -
900 g large or jumbo shrimp, peeled, deveined, tails removed
→ Fats and Oils
02 -
Olive oil or grapeseed oil, for searing
03 -
85 g unsalted butter
→ Vegetables
04 -
1 medium onion, diced
05 -
2 celery sticks, diced
06 -
1 bell pepper, diced
07 -
3 garlic cloves, minced
→ Seasonings
08 -
1 teaspoon sea salt
09 -
0.25 teaspoon cayenne pepper, or 0.5 teaspoon for more heat
10 -
1 teaspoon smoked paprika
→ Base and Liquids
11 -
2 tablespoons all-purpose flour
12 -
475 ml seafood stock or chicken stock
13 -
410 g canned diced tomatoes
14 -
1 tablespoon Worcestershire sauce
→ Herbs
15 -
3 sprigs fresh thyme
16 -
2 bay leaves
→ Condiments and Garnish
17 -
1 to 2 teaspoons hot sauce, to taste
18 -
Fresh parsley, chopped, for garnish (optional)
# Instructions:
01 -
Heat a large skillet or medium Dutch oven over medium-high heat. Swirl in oil, then add shrimp in a single layer and sear for 1 minute until just opaque. Remove shrimp and set aside.
02 -
Reduce heat to medium. Add butter to the pan, then stir in onion, bell pepper, celery, and garlic. Sauté until vegetables are tender and lightly browned.
03 -
Stir in sea salt, cayenne pepper, and smoked paprika. Sprinkle in flour and whisk thoroughly until fully combined with the fat.
04 -
Pour in stock, diced tomatoes (with their juice), Worcestershire sauce, and add thyme sprigs and bay leaves. Stir to incorporate, bring to a gentle simmer, and cook for 30 minutes, stirring occasionally.
05 -
Remove bay leaves and as many thyme stems as possible. Taste and adjust salt if needed. Return shrimp to sauce and simmer gently for no more than 2 minutes. Serve hot, optionally over white rice and garnished with fresh parsley.
# Notes:
01 -
For optimal texture, avoid overcooking the shrimp; they should be added at the end and just heated through.