Shrimp Creole

Having had Shrimp Creole throughout my life, I figured it was about time that I actually cooked it on my own. So I googled some recipes and found this one. It’s Emeril Lagasse’s recipe that I modified just a little.

As a bonus, the recipe for Emeril’s Bayou Blast is also included.

Ingredients: Sauce

• BUTTER, 1 stick
• ONIONS, 2 medium, chopped
• GREEN PEPPER, 1, sliced into strips
• SALT and CAYENNE, to taste
• BAY LEAVES, 2
• TOMATOES, diced, 1 can
• GARLIC, 2 minced
• WORCESTERSHIRE SAUCE, 1 tablespoon
• FLOUR + WATER SLURRY
• GREEN ONION GARNISH

Ingredients: Shrimp

• SHRIMP, 1 pound, 16-20 size, peeled and deveined
• CREOLE SEASONING (See Below)

Ingredients: Creole Seasoning (Emeril’s Bayou Blast)

• PAPRIKA, 2½ tablespoons
• SALT, 2 tablespoons
• GARLIC POWDER, 2 tablespoons
• BLACK PEPPER, 1 tablespoon
• ONION POWDER, 1 tablespoon
• CAYENNE, 1 tablespoon
• OREGANO, 1 tablespoon
• THYME, 1 tablespoon

Directions

1. Sauté the onions in the butter until soft, then add the green peppers.
2. Add the salt and cayenne to taste, then the bay leaves.
3. Pour in the can of tomatoes and add the garlic and Worcestershire sauce.
4. Bring to a simmer and thicken the sauce with the flour/water slurry.
5. Dust the shrimp with Creole seasoning and lay on top of the sauce.
6. Cover and simmer until the shrimp is just cooked though (about 3-5 minutes).
7. Serve over rice.