Shrimp Creole II
- CREOLE SEASONING
- 2 teaspoon 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 tablespoon vegetable oil
- 2 tablespoon all purpose flour
- 1 onion; chopped fine
- 1 green bell pepper; chopped fine
- 2 celery ribs; chopped fine
- salt and pepper
- 1/2 cup dry white wine
- 14.5 ounces can diced tomatoes
- 1/4 cup Water
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 2 pound large shrimp (24 to 30 per pound); peeled, deveined
- 2 tablespoon lemon juice
- 2 tablespoon fresh parsley; chopped
- 2 scallions; sliced thin
For the creole seasoning:
Combine all ingredients in bowl and set aside.
For the shrimp:
Heat oil in Dutch oven over medium heat until shimmering. Add flour and
cook, stirring constantly, until light brown, 3 to 5 minutes.
Add onion, pepper, celery, and 1/2 teaspoon salt and cook, stirring often,
until vegetables are softened and beginning to brown, 10 to 12 minutes,
scraping up any browned bits.
Stir in Creole seasoning and cook until fragrant, about 30 seconds. Add
wine and cook until nearly evaporated, 4 to 6 minutes, scraping up any
browned bits. Add tomatoes and their juice, water, Worcestershire, and
sugar. Bring to boil, reduce heat to low, and simmer, covered and stirring
occasionally, until slightly thickened, about 30 minutes.
Add shrimp, increase heat to medium, and return to simmer. Cook until
shrimp are opaque and just cooked through, 5 to 7 minutes. Stir in lemon
juice and parsley. Season with salt and pepper to taste, sprinkle with
scallions, and serve.