MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Shrimp Creole
Categories: Seafood, Vegetables, Herbs, Chilies
     Yield: 4 Servings

MMMMM----------------------CREOLE SEASONING---------------------------
     1 tb Smoked paprika
     1 tb Chilli spice mix
     1 ts Onion powder
     1 ts Garlic powder
   1/2 ts Cayenne pepper
   1/2 ts Fine sea salt
   1/2 ts Black pepper

MMMMM---------------------------SHRIMP--------------------------------
     1 lb Shrimp; peeled and deveined
     2 ts Creole seasoning
   1/4 c  Unsalted butter
   1/3 c  A-P flour
     1 md Yellow onion; fine chopped
     2    Celery ribs; thin sliced
     1    Green bell pepper; cored,
          - fine chopped
     4 cl Garlic; minced
    15 oz Can tomato sauce
     2 ts Hot sauce; more to taste
          - (optional)
     1 ts Granulated sugar
   1/2 ts Dried thyme
   1/2 ts Dried oregano
   1/2 ts Dried basil
     2    Dried bay leaves
          Salt & black pepper
   1/4 c  Scallions; chopped
   1/4 c  Flat-leaf parsley, leaves
          - and tender stems; chopped
          Steamed rice; for serving

 Make The Optional Creole Seasoning:

 Combine all ingredients in a small bowl and stir together. The
 seasoning makes about 1/4 cup; store it in a closed container in a
 cool, dry place.

 Toss the raw shrimp with 1 ts Creole seasoning and set aside.

 In a Dutch oven or large, heavy skillet, melt the butter over
 medium-low heat. Sprinkle the flour on top and stir constantly with
 a wooden spoon until a roux the color of peanut butter forms, about
 10 minutes.

 Add the onion, celery, and bell pepper, increase the heat to medium
 and cook until softened, stirring occasionally, about 8 minutes.
 Stir in the garlic and cook until fragrant, 1 minute.

 Stir in 1/3 cup water, then the tomato sauce, hot sauce (if using),
 sugar, thyme, oregano, basil, bay leaves, 1-1/2 ts salt, 1/2 ts
 black pepper, and the remaining 1 ts Creole seasoning. Bring to a
 simmer, then reduce the heat to low. Cover and simmer for
 10 minutes until thickened, stirring occasionally to make sure that
 the bottom doesn't burn. (If needed, add more water.)

 Once the stew has thickened, add the seasoned shrimp and simmer
 until opaque and cooked through, about 5 minutes, turning each
 piece halfway through the cooking time. Taste and adjust seasoning.

 Remove from the heat and let stand for 10 minutes, uncovered.
 Sprinkle with scallions and parsley, and serve over steamed rice.

 Recipe by Vallery Lomas

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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