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Shrimp Creole Recipe

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This recipe for Shrimp Creole, by , is from Bill's Chow Guide, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

William Rice



4 tablespoons butter, unsalted, divided
6 garlic cloves, medium to large, minced
1 white/yellow onion, large, chopped
2 green sweet peppers, medium, chopped
2 stalks of celery, chopped
2 tablespoons tomato paste
7 Creole tomatoes, perfectly ripe, chopped
2 cups shrimp stock
3 sprigs Italian parsley, flat-leaf, minced leaves
2 sprigs thyme, minced leaves
1.25 cups dry white wine, good divided
2 teaspoons kosher salt, divided
0.75 teaspoon freshly ground black pepper, divided
0.5 teaspoon ground cayenne, divided
32 raw large shrimp, peeled and deveined
1 teaspoon ground sweet paprika
3 green onions, green part only, sliced thin
long grain white rice for serving

Over medium-high heat, melt 2 tablespoons of the butter in a heavy, nonreactive 4-quart saucepan.

Add the garlic and cook just until it starts to brown, about one minute. Add the white onions, sweet peppers and celery, and cook until the onions are clear, about 10 minutes, stirring frequently.

Add the tomato paste and cook and stir two minutes.

Add the tomatoes, stock, parsley, thyme, 1 cup of the wine, 1 teaspoon kosher salt, ½ teaspoon of black pepper and ¼ teaspoon of cayenne.

Reduce the heat and simmer about 20 minutes.

Meanwhile, place the shrimp in a large mixing bowl and season with 1 teaspoon of salt, the paprika, ¼ teaspoon of black pepper and ¼ teaspoon of cayenne.

Over medium-high heat, melt the remaining 2 tablespoons of butter in a heavy 12-inch skillet. Add the shrimp and sauté until they are about halfway cooked for about two minutes.

Add the remaining ¼ cup of wine, stirring thoroughly. Once the tomato sauce has simmered 20 minutes, add the shrimp and liquid in the skillet to the sauce.

Continue simmering just until the shrimp are cooked through, about two minutes more. Do not overcook the shrimp. Stir in the green onions.

Shrimp Stock

0.5 pound shrimp heads and tails
1 onion, medium, peeled and chopped
1 stalk of celery, chopped
4 sprigs Italian parsley, flat leaf
4 sprigs thyme
4 whole bay leaves, small
2.5 quarts cool water

In a heavy 5.5-quart stockpot or Dutch oven, combine all the stock ingredients.

Bring the liquid to a boil, then reduce the heat and slowly simmer, uncovered, for 90 minutes.

During this time, skim any foam or coagulants from the surface as they develop and replenish the water as the liquid evaporates.

When the simmer is complete, strain the stock through a very fine mesh strainer.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
3 hours




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