Shrimp Creole

Ingredients

Equipment Needed

• •Large Dutch oven or heavy-bottomed pot (5-6 quart)
• •Wooden spoon
• •Sharp knife for prep work

Instructions

1. 1

   Season the shrimp

   Place the peeled shrimp in a bowl and sprinkle with one teaspoon of Creole seasoning. Toss gently to coat every piece, then set aside at room temperature while you build the sauce. This is the bayou way: season in layers, starting with the protein. The shrimp will absorb that seasoning and carry it into every bite.

   Gulf shrimp are worth seeking out. The sweet, briny flavor of wild-caught Louisiana shrimp cannot be replicated by farmed imports.
2. 2

   Build the trinity foundation

   Melt two tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. When the foam subsides, add the onion, celery, and both bell peppers. The red bell pepper is not traditional, but it adds sweetness and color that I've come to love. Season lightly with salt. Cook, stirring occasionally, until the vegetables soften and the onion turns translucent, about eight to ten minutes. You should smell the sweetness releasing from the peppers.

   Don't rush the trinity. These vegetables are the backbone of Creole cooking. Give them time to release their moisture and concentrate their flavors.
3. 3

   Add garlic and tomato paste

   Push the vegetables to the edges of the pot, creating a bare spot in the center. Add the white parts of the green onions and the minced garlic to that clearing. Let them sizzle for thirty seconds until fragrant, then stir everything together. Add the tomato paste and cook for two minutes, stirring constantly. The paste will darken slightly and smell less raw. This step concentrates the tomato flavor and removes that tinny taste from the can.

4. 4

   Build the sauce

   Pour in the crushed tomatoes, diced tomatoes with their juices, and the stock. Stir well, scraping up any browned bits from the bottom of the pot. That fond is pure flavor. Add the bay leaves, thyme, paprika, cayenne, black pepper, white pepper, remaining teaspoon of Creole seasoning, and salt. Stir to combine everything.

5. 5

   Simmer until rich

   Bring the sauce to a gentle simmer, then reduce heat to medium-low. Let it cook uncovered for twenty-five to thirty minutes, stirring occasionally. The sauce will thicken and the flavors will marry together. You'll know it's ready when a spoonful coats the back of a spoon and the raw tomato taste has mellowed into something deeper. Taste, taste, taste. Adjust salt and cayenne as you go. This is your sauce. Make it yours.

   If the sauce gets too thick, add a splash more stock. If it's too thin, let it simmer a bit longer. Trust your eyes and your palate.
6. 6

   Finish the seasoning

   Remove the pot from heat briefly. Stir in the Worcestershire sauce, hot sauce, and lemon juice. The Worcestershire adds depth, the hot sauce brings vinegar and heat, and the lemon brightens everything. Taste again. This is your last chance to adjust before the shrimp go in. The sauce should be bold, slightly spicy, with a good tomato backbone.

7. 7

   Cook the shrimp

   Return the pot to medium heat. Nestle the seasoned shrimp into the simmering sauce, pushing them down so they're mostly submerged. Cover the pot and cook for four to five minutes, until the shrimp curl into loose C-shapes and turn pink throughout. Do not overcook. Rubbery shrimp are a tragedy. The moment they turn opaque, they're done.

   If your shrimp curl into tight O-shapes, they've gone too far. Next time, pull them thirty seconds earlier.
8. 8

   Finish with butter and herbs

   Remove the pot from heat. Fish out and discard the bay leaves. Add the remaining two tablespoons of cold butter and swirl the pot until it melts into the sauce, creating a glossy, restaurant-quality finish. This is how we do it at Lagniappe. Stir in most of the parsley and the green parts of the green onions, reserving some for garnish.

9. 9

   Serve generously

   Spoon fluffy white rice into wide, shallow bowls. Ladle the shrimp and sauce generously over the rice, making sure everyone gets plenty of both. Scatter the remaining parsley and green onions over each portion. Serve immediately with crusty French bread for soaking up every last drop of sauce. Good food is honest food, and this dish has nothing to hide.

Chef Tips

• •Save your shrimp shells. Simmer them in water with a bay leaf for twenty minutes and you have shrimp stock that will make your sauce twice as good. This is the kind of thing my grandmother Evangeline never threw away.
• •The three peppers (cayenne, black, white) work together. Cayenne hits first, black pepper bites in the middle, white pepper lingers at the end. Use all three for complexity.
• •If you can't find Gulf shrimp, wild-caught American shrimp from any coast will work. Avoid imported farmed shrimp if you can. The texture and flavor are not the same.
• •This dish pairs beautifully with a crisp white wine or a cold Louisiana beer. At Lagniappe, we serve it with Abita Amber.

Advance Preparation

• •The sauce can be made up to two days ahead and refrigerated. The flavors improve overnight. Reheat gently and add the shrimp just before serving.
• •Peel and devein shrimp up to one day ahead. Store covered in the refrigerator on a plate lined with paper towels.
• •The complete dish does not freeze well. The shrimp become rubbery when thawed.

Frequently Asked Questions

Nutrition Information

1 serving (about 400g)