Not to get it confused to gumbo, creole actually used diced or whole tomatoes as its base. This Louisiana Creole dish combines shrimp into the tomato-based mixture, along with the holy trinity of bell peppers, celery and onions spiced with cayenne and other pepper seasonings. Tastes great over cooked white rice.
This recipe is courtesy of Ralph Brennan Restaurant Group.
Use the stock immediately or allow it to cool down and store it in the refrigerator overnight or in the freezer for up to one month.
- 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 (recipe follows)
- 3 sprigs Italian parsley, flat-leaf, minced leaves
- 2 sprigs thyme, minced leaves
- 1 and 1/4 cups good dry white wine, divided
- 2 Teaspoons kosher salt, divided
- 3/4 Teaspoons freshly ground black pepper, divided
- 1/2 Teaspoon ground cayenne, divided
- 32 raw large shrimp, peeled and deveined
- 1 Teaspoon ground sweet paprika
- 3 green onions, green part only, sliced thin
- cooked quinoa, long grain white rice or pasta, for serving
For the shrimp stock
- 1/2 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 and 1/2 quarts cool water
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.
For the shrimp stock
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.