Shrimp Creole Recipe

Season

Pat the shrimp dry with paper towels and lightly sprinkle with Homemade Creole Seasoning. Refrigerate the shrimp until ready to use.

Heat a large skillet over MEDIUM heat. Add oil, 1-tablespoon butter, onion and bell peppers. Cook, stirring often, until vegetables have softened a little, about 2 minutes. The vegetables will have time to cook, so no need to cook the vegetables until soft now.

Cook

Add garlic, flour, tomato paste and Creole Seasoning. Stir well and reduce the heat to MEDIUM-LOW. Cook until vegetables have softened and mixture turns brown, about 4-5 minutes.

Stir in Worcestershire Sauce, sugar/water mixture, tomatoes, Passata, bay leaves and ¼ cup red wine. Reduce heat to LOW and simmer sauce about 1-1½ hours, stirring occasionally, until cooked to desired consistency.

Cook

While the sauce simmers, cook the rice.

Set

About 10 minutes before sauce is ready, set shrimp on the counter. Heat a different large skillet over medium heat and add 1-tablespoon butter. When the butter has melted, add the shrimp and 2 tablespoons red wine. Cook 1 minute.

Simmer

Add the partially cooked shrimp to the simmering sauce and cook an additional 3-5 minutes or until shrimp is opaque and begins to curl.

Discard

Remove and discard the bay leaves.

Stir

Add the juice of one lemon and 2 tablespoons chopped parsley; stir well.

Stir

Taste and, if needed, season with additional salt, freshly ground black pepper, Creole seasoning and hot sauce. Stir and cook an additional 1-minute.

Serve

Ladle the Shrimp Creole (with plenty of sauce) over a bed of white rice, and serve with additional chopped fresh parsley, a lemon wedge, extra hot sauce and sliced scallions.

Enjoy!