Shrimp Creole

Name: Shrimp Creole
Yield: Serves 4 to 6
Cuisine: Creole & Cajun
Ingredients: 2 teaspoons, paprika; 1 teaspoon, garlic powder; 1/2 teaspoon, salt; 1/4 teaspoon, dried thyme; 1/4 teaspoon, dried basil; 1/4 teaspoon, pepper; 1/8 teaspoon, cayenne pepper; 3 tablespoons, vegetable oil; 2 tablespoons, all-purpose flour; 1 , onion, chopped fine; 1 , green bell pepper, stemmed, seeded, and chopped fine; 2 , celery ribs, chopped fine; , Salt and pepper; 1/2 cup, dry white wine; 1 , (14.5-ounce) can diced tomatoes; 1/4 cup, water; 1 tablespoon, Worcestershire sauce; 1 teaspoon, sugar; 2 pounds, large shrimp (26 to 30 per pound), peeled, deveined, and tails removed; 2 tablespoons, lemon juice; 2 tablespoons, chopped fresh parsley; 2 , scallions, sliced thin

12 comments

Appears in Cook's Country October/November 2015

Main Courses

Creole & Cajun

Fish & Seafood

SERVES4 to 6

TIME1½ hours

WHY THIS RECIPE WORKS

This is a classic New Orleans dish of sweet-savory shrimp poached in a spicy tomato sauce. To freshen up the flavor, we make our own robust Creole spice mixture and add it to a brown roux flavored with onion, green bell pepper, and celery. ...

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