Shrimp Creole with Slow-Roasted Tomatoes
 
Makes 4 to 6 servings
Ingredients
For Shrimp Creole:
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 1 cup chopped yellow onion
  • ½ cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 clove garlic, finely chopped
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon chopped fresh thyme leaves
  • ¼ teaspoon cayenne pepper
  • Slow-Roasted Tomatoes (recipe follows)
  • 1 cup vegetable stock
  • 1 teaspoon Worcestershire sauce
  • 1¼ pounds peeled and deveined large fresh shrimp
  • 1 tablespoon fresh lemon juice
  • Hot cooked rice, to serve
  • Garnish: sliced green onion
For Slow-Roasted Tomatoes:
  • 2 pounds plum tomatoes, quartered
  • ¼ cup olive oil
  • 4 cloves garlic, thinly sliced
  • 1 teaspoon kosher salt
  • 4 sprigs fresh thyme
Instructions
For Shrimp Creole with Slow-Roasted Tomatoes:
  1. In a large skillet, heat butter and oil over medium-high heat. Add yellow onion, bell pepper, and celery. Reduce heat to medium, and cook until vegetables are softened and lightly golden, about 8 minutes. Add garlic, Cajun seasoning, thyme, and cayenne. Cook for 1 minute. Add Slow-Roasted Tomatoes, stock, and Worcestershire, using a wooden spoon to break up tomatoes in skillet. Bring to a boil. Reduce heat to medium-low, and simmer until thickened, 8 to 10 minutes. Stir in shrimp, and cook just until firm, 3 to 4 minutes. Stir in lemon juice. Serve immediately over rice. Garnish with green onion, if desired.
For Slow-Roasted Tomatoes
  1. Preheat oven to 275°.
  2. On a large rimmed baking sheet, combine tomatoes, oil, garlic, and salt. Spread in a single layer, and top with thyme.
  3. Bake until shriveled, about 2 hours. Let cool enough to handle, about 10 minutes. Remove tomato skins.
Notes
Note: Tomato skins easily come off when pinched between two fingers.
Recipe by Louisiana Cookin' at https://louisianacookin.com/shrimp-creole-with-slow-roasted-tomatoes/