Shrimp Creole

Name: Shrimp Creole
Ingredients: 2 tablespoons olive oil; 4 garlic cloves, minced; 2 large onions, chopped; 2 stalks celery, chopped; 1 green bell pepper, chopped; 1 teaspoon cayenne pepper; 2 cups seafood stock or shrimp stock; 1 (28-ounce) can whole tomatoes, in thick puree; Dash Worcestershire sauce; Dash hot sauce; 2 bay leaves; Kosher salt and freshly ground black pepper; 2 pounds large shrimp (about 32), shelled and deveined; 4 tablespoons green onions, sliced for garnish

14 ingredients

10 steps

Ingredients

2 tablespoons olive oil
4 garlic cloves, minced
2 large onions, chopped
2 stalks celery, chopped
1 green bell pepper, chopped
1 teaspoon cayenne pepper
2 cups seafood stock or shrimp stock
1 (28-ounce) can whole tomatoes, in thick puree
Dash Worcestershire sauce
Dash hot sauce
2 bay leaves
Kosher salt and freshly ground black pepper
2 pounds large shrimp (about 32), shelled and deveined
4 tablespoons green onions, sliced for garnish

Directions

1

Heat a large heavy Dutch oven over medium heat.
2

Add oil.
3

Cook garlic, onions, celery, and green bell peppers.
4

Cook until softened, about 5 minutes.
5

Stir in cayenne and let caramelize.
6

Add the seafood stock, tomatoes, Worcestershire, hot sauce, and bay leaves.
7

Season with salt and pepper.
8

Simmer for 35 minutes.
9

Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through.
10

Garnish with green onions.