Shrimp Creole⚓︎

Alex’s grandfather’s recipe

Personal rating:

shrimp_creole.jpeg

Ingredients⚓︎

  • 1 (32 oz) can of tomato sauce
  • 4 tbsp butter (1/2 stick)
  • 1.5 onions, diced
  • 1.5 stalks celery, half rings (or 1 carrot, diced)
  • 1.5 garlic cloves
  • 1 (15 oz) can whole tomatoes, cut into quarters (with scissors)
  • Baked Spices
    • 1 bay leaf
    • 1/2 tsp Tabasco sauce
    • 1/2 tbsp fresh thyme (1.5 tsp dry)
  • (Added after baking) 1/4 bunch parsley, chopped (1.5 tsp dry)
  • 1 lbs raw shrimp, peeled and deveined
  • 2 cups white rice and saffron OR a baguette, toasted in the oven

Recipe⚓︎

  • (*Before starting, ensure the shrimp is peeled and ready and defrost if needed)
  • Pour the can of tomato sauce into an enameled dutch oven. Bake uncovered for 90 min at 350 degrees
  • While reducing, dice the onion and carrot. Set aside
  • With 20m remaining, melt the butter in a large pan and toast the garlic until aromatic (1 min)
    • Add the onion and carrot and saute until softened
  • Once the sauce is done, restore 3/4 of the volume with water (e.g. 28 oz water for 32 oz sauce)
    • Add the spices, chopped tomatoes, and sauteed vegetables to the pot
    • Cover the pot and return to the oven for 30 min
    • Uncover and bake for 30 additional minutes
  • (*Can stop here to store overnight in the fridge)
  • For the saffron rice, mix rice, water, and the pinches of saffron in a rice cooker
  • On the stove top, bring the pot to a boil. Add the parsley and shrimp and cook for at most 5 min or until the shrimp reach 145 degrees
  • Serve over warm saffron rice or with a side baguette

Notes⚓︎

  • Total cook time is around 3 hours
  • This recipe has been cut in half to serve 3-4 people instead of 8
  • We typically buy frozen shrimp that need to be peeled. If so, defrost overnight in the fridge so that they can be peeled before cooking