Shrimp Creole

Name: Shrimp Creole
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion, chopped; 1 medium green bell pepper, chopped; 2 celery stalks, chopped; 5 garlic cloves, finely chopped; 1 1/4 cups chicken stock or canned chicken broth; 4 teaspoons Creole Seafood Seasoning or more to taste, divided; 1 teaspoon hot paprika; 1/8 teaspoon cayenne pepper; 4 fresh bay leaves; 2 cups coarsely chopped tomatoes; 3 scallions, chopped; 1 tablespoon Worcestershire sauce; 1 teaspoon Louisiana-style hot sauce (such as Crystal); 1/2 teaspoon kosher salt; 2 tablespoons vegetable oil; 1 1/2 pounds peeled and deveined raw medium shrimp

Shrimp Creole was pinched from <a href="https://www.foodandwine.com/recipes/shrimp-creole" target="_blank" rel="noopener">www.foodandwine.com.</a>

"In 2018, Food & Wine named this recipe one of our 40 best: Before he was a television food mega-star, Emeril Lagasse made a name for himself as the chef at the legendary Commander’s Palace in New Orleans, arguably the city’s best restaurant at the time. Lagasse was a master of “haute Creole” cooking, a complex blend of Creole and Cajun with signature dishes such as baked redfish en papillote and bread pudding soufflé. (The soufflé is still on the Commander’s Palace menu today.) On a visit to New York City in 1984, Lagasse visited the F&W test kitchen and shared several recipes, including his shrimp Creole, a dish that stands proudly on its own when served over steamed rice, but which Lagasse used as an accompaniment to chicken-and-shrimp jambalaya. The spicy Creole sauce has layers of flavor built on a foundation of the Cajun flavor trinity— onion, celery, and green bell pepper—mixed with garlic and sautéed in butter until tender. The Creole sauce can be made through step 4 and chilled for up to 4 days, or can be frozen for up to a month...."

INGREDIENTS

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2 tablespoons unsalted butter

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1 medium yellow onion, chopped

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1 medium green bell pepper, chopped

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2 celery stalks, chopped

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5 garlic cloves, finely chopped

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