Or wait, I made another Creole dish before! Check out my dirty rice with shrimp!
Lots of shrimp creole recipes ask for Creole seasoning, a blend of onion powder, garlic powder, black and white pepper, salt, paprika, cayenne pepper, dried thyme, basil and oregano. I don’t have that seasoning in my spice rack so I just used fresh garlic and onion, cayenne pepper, salt, spicy paprika powder and dried thyme and oregano.
On my list: jambalaya and gumbo… Serve the Creole shrimp over (traditional) grits or boiled rice.
- 20 raw whole shrimp, unpeeled
- 1 small yellow onion
- 1 fresh celery stalk
- 2 medium garlic cloves
- 1 small red bell pepper
- 1 tbsp worcester sauce
- 7 oz (200 g) canned chopped tomatoes
- 1 tbsp tomato paste
- 1 bay leaf
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp cayenne pepper
- 1 tsp spicy paprika powder
- Peel the raw shrimp first. Remove the shrimp heads, scales and tails. Don’t discard all this! Add the heads, scales and tails to a large saucepan together with a pinch of salt and pour in a cup (240 ml) of cold water.
- Place the saucepan with the shrimp heads, scales and tails over high heat and bring it to a rolling boil. Then turn the heat low again and simmer it all for 30 minutes until it has reduced by half. In the meantime peel the garlic cloves and the yellow onion. Chop them up finely. Also dice the red bell pepper and the fresh celery stalk finely. Add the unsalted butter to a large frying pan and place it over medium-high heat. Once the butter has melted fully, add the chopped onion, garlic and celery to the pan.
- Stir fry the vegetables for about 2 minutes. Then add the finely diced red bell pepper as well. Season the vegetables with the cayenne pepper and a pinch of salt.
- Stir the vegetables well. Fry them for another 5 to 6 minutes under a lid. Now add the canned chopped tomatoes, the tomato paste, the bay leaf and the worcester sauce to the pan.
- Stir all the ingredients well. Season with the spicy paprika powder and the dried thyme and oregano.
- Stir well and put the lid back on the pan. Take it off the heat for now. Pour the cooked shrimp heads, scales and tails through a fine sieve and catch the shrimp broth in a small bowl.
- Add this shrimp broth to the creole tomato sauce.
- Bring the sauce to a light simmer again for 3 minutes. Stir regularly. Then add the peeled raw shrimp to the sauce.
- Stir the sauce and shrimp well and cover the pan again. Cook the shrimp for another 5 to 6 minutes until they are cooked through. Stir regularly. Add extra water to the sauce if necessary. In the end check the seasoning of the sauce and add extra cayenne pepper or salt to taste if necessary. Scoop the shrimp and creole sauce onto deep plates and serve with grits or boiled rice.