Shrimp Creole

Provided by Dean Fearing The Mansion on Turtle Creek

Adapted by StarChefs.com

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Prep: 10 mins
Cook: 10 mins
Ready in: 20 mins

Serves:

Ingredients

2 tablespoon butter
1 large green bell pepper, seeded and finely chopped
1 medium onion, peeled and finely chopped
2 celery ribs, finely chopped
2 tablespoon all-purpose flour
2 cup canned plum tomatoes
1 bay leaf
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1/2 teaspoon sugar
1 teaspoon kosher salt
6 drops hot sauce, or to taste
2 pound large shrimp, peeled and deveined
2 cup freshly steamed white rice

Cooking Instructions

Melt butter in a large, heavy skillet or Dutch oven over moderately high heat. Add bell pepper, onion, and celery. Sauté for 5 to 7 minutes or until vegetables are softened. Add flour and cook, stirring, until lightly browned. Add canned tomatoes, bay leaf, Worcestershire sauce, dried thyme, sugar, kosher salt and hot sauce. Bring to a boil, stirring, and cook until mixture begins to thicken. Reduce heat, cover, and simmer for 25 minutes, stirring occasionally, to blend flavors.

Just before serving, add shrimp to mixture and stir until they are pink and firm, about 3 minutes. Season mixture with salt to taste. Remove bay leaf and spoon shrimp and sauce into shallow bowls over mounds of white rice.

Round Out the Meal:

With braised collards or kale.

Kid Friendly:

This is kid friendly!