Shrimp Creole, Commander Palace's, Emeril Lagasse

By á-2440

Ingredients

• 4 teaspoons creole seasoning (see recipe)
• 2 tablespoons butter
• 1 onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 5 cloves garlic, minced
• 4 bay leaves
• 1 teaspoon hot paprika
• 1 1/4 cups chicken stock
• 1 can (28 ounces) Italian tomatoes, chopped
• 3 scallions, sliced thin
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Frank's hot sauce
• 2 tablespoons vegetable oil
• 1 1/2 pounds large shrimp (~~20/lb), shelled and deveined, tails on

Details

Servings 4

Preparation

Step 1

1. Melt the butter in a large skillet over medium-high heat. Add the onion, bell pepper, celery and garlic and saute, stirring occasionally until softened but not browned, about 5 minutes.

2. Add 2 teaspoons of the creole seasoning, the bay leaves and the paprika and cook for 30 seconds. Add the chicken stock, bring to a boil and simmer until slightly reduced, about 5 minutes.

3. Add the tomatoes and cook for 10 minutes, stirring occasionally. Add the scallions, Worcestershire sauc, hot sauce and season to taste with salt and pepper. Reduce the heat to low and simmer until thickened, about 10 minutes.

4. Heat the vegetable oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the shrimp and the additioinal 2 teaspoons of the Creole seasoning. Saute the shrimp, stirring occasionally until the shrimp are barely pink, about 1 minute, Add the tomato sauce and cook over moderate heat until the shrimp are just cooked through, about 2-3 minutes.

Serve at once, over white rice.