Shrimp Creole
 
Ingredients
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped celery
  • 2 pinches kosher salt, divided, plus more to taste
  • 1 clove garlic, finely chopped
  • 1 (28-oz) can fire-roasted diced tomatoes
  • 1 to 2 cups Chicken Stock or vegetable stock, divided
  • 1 bunch fresh thyme, tied in a bundle
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • Ground black pepper and hot sauce, to taste
  • 1¼ pounds peeled and deveined large fresh shrimp
  • 1 bunch green onions, sliced, white and green parts separated
  • Hot Perfectly Cooked Rice, to serve
  • 1 tablespoon fresh lemon juice
  • Sliced parsley, to serve
Instructions
  1. In a large skillet, heat butter and oil over high heat. Add yellow onion, and cook, stirring constantly, until translucent, about 3 minutes. Add bell pepper, celery, and a pinch of salt, and cook, stirring occasionally, until softened, about 10 minutes. Add garlic, and cook, stirring occasionally, for 2 minutes.
  2. Add tomatoes, 1 cup stock, thyme bundle, Cajun seasoning, Worcestershire, cayenne pepper, black pepper and hot sauce to taste, and remaining pinch of salt. Bring back to a boil. Reduce heat to medium-low, and simmer until thickened, 20 minutes.
  3. Season to taste with salt and black pepper, and add up to remaining 1 cup stock if the mixture looks dry. Stir in shrimp, and cook just until pink and firm, 5 to 10 minutes. Add white parts of green onion, and stir until combined. Serve immediately over rice. Sprinkle with lemon juice, and serve with green parts of green onion and parsley.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-creole-2/