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Shrimp Creole

For the Creole Seasoning (optional)

1 tablespoon smoked paprika

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon garlic powder

½ teaspoon cayenne pepper (or less, if desired)

½ teaspoon fine sea salt

½ teaspoon black pepper


For the Shrimp

1 pound shrimp, peeled and deveined

2 teaspoons homemade or store-bought Creole seasoning

¼ cup unsalted butter (½ stick)

⅓ cup all-purpose flour

1 medium yellow onion, finely chopped

2 celery ribs, thinly sliced

1 green bell pepper, seeded and finely chopped

4 garlic cloves, minced

1 (15-ounce) can tomato sauce (no salt added)

1 to 2 teaspoons hot sauce, to taste (optional)

1 teaspoon granulated sugar

½ teaspoon dried thyme

½ teaspoon dried oregano

½ teaspoon dried basil

2 dried bay leaves

Fine sea salt and black pepper

¼ cup chopped scallions

¼ cup chopped flat-leaf parsley leaves and tender stems

Steamed rice, for serving


Step 1: Make the optional Creole seasoning: Combine all ingredients in a small bowl and stir together. The seasoning makes about ¼ cup; store it in a closed container in a cool, dry place.


Step 2: Toss the raw shrimp with 1 teaspoon Creole seasoning and set aside.


Step 3: 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.


Step 4: 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.


Step 5: Stir in ⅓ cup water, then the tomato sauce, hot sauce (if using), sugar, thyme, oregano, basil, bay leaves, 1½ teaspoons salt, ½ teaspoon black pepper and the remaining 1 teaspoon 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.)


Step 6: 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.


Step 7: Remove from the heat and let stand for 10 minutes, uncovered. Sprinkle with scallions and parsley, and serve over steamed rice.


www.cooking.nytimes.com

Yield: 4 servings Time: 50 minutes




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