Shrimp Creole

Ingredients

• 1.5 pounds large shrimp, shell-on – peeled and deveined; shells reserved
• 2 cups water – for shrimp stock
• 1 tbsp vegetable oil
• 2 tbsp unsalted butter
• 1 cup onion – finely chopped
• 1 cup green bell pepper – finely chopped
• 1 cup celery – finely chopped
• 4 cloves garlic – minced
• 2 tbsp tomato paste
• 1 tsp paprika
• 0.25 tsp cayenne pepper
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano
• 28 ounces crushed tomatoes
• 1 tbsp worcestershire sauce
• 2 leaves bay
• 0.5 tsp granulated sugar
• 1 tsp hot sauce
• 1.25 tsp kosher salt
• 0.5 tsp black pepper
• 1 tbsp lemon juice – fresh
• scallion – thinly sliced (for garnish)
• flat-leaf parsley – chopped (for garnish)
• long-grain white rice – cooked (for serving)

Instructions

1. Peel and devein the shrimp, reserving the shells. Pat the shrimp dry and set aside; rinse the shells.
2. Make a quick shrimp stock: Combine the reserved shells and 2 cups water in a small saucepan. Bring to a boil, then simmer gently for 10–15 minutes. Strain and discard shells; you should have about 1.5 cups stock. Keep warm.
3. Heat the vegetable oil and butter in a large heavy pot over medium heat until the butter foams. Add the onion, green bell pepper, and celery; cook, stirring, until softened and lightly translucent, 8–10 minutes. Add the garlic and cook until fragrant, about 1 minute.
4. Stir in the tomato paste and cook, stirring, until it darkens slightly and smells sweet, about 2 minutes. Add the paprika, cayenne, dried thyme, and dried oregano; cook 30 seconds.
5. Add the crushed tomatoes, 1.5 cups shrimp stock, Worcestershire sauce, bay leaves, granulated sugar, hot sauce, kosher salt, and black pepper. Bring to a simmer, then reduce heat to medium-low and cook, stirring occasionally, until the sauce thickens and the vegetables are tender, 20–25 minutes (sauce should be glossy and coat a spoon).
6. Add the shrimp to the simmering sauce and cook gently, stirring once or twice, until pink and just opaque in the center, 3–5 minutes.
7. Remove from heat, discard the bay leaves, and stir in the lemon juice. Taste and adjust seasoning if needed.
8. Serve the Shrimp Creole over cooked long-grain white rice. Garnish with sliced scallions and chopped parsley. Serve hot.