Shrimp Creole

One of the most beloved Creole dishes, Shrimp Creole, has a sauce that can be made several days ahead; when it’s time to serve, it is simply warmed and the shrimp are added.

6 servings

1/4 cup vegetable oil

1 large onion, chopped

1 green bell pepper, chopped

3 stalks celery, finely chopped

2 cloves garlic, chopped

10 to 12 large Roma tomatoes, peeled and chopped

1 1/2 teaspoons salt

1/2 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground white pepper

1 teaspoon dried thyme leaves

1 teaspoon dried basil

3/4 teaspoon sugar

2 bay leaves

2 tablespoons tomato paste

1 pound raw shrimp, deveined, peeled, and tails off

1/2 cup green onions, chopped

1/4 cup fresh parsley, chopped

Heat the oil in a large, deep skillet. Add the onion, green pepper, celery, and garlic and cook over medium-low heat, stirring occasionally, until the vegetables are tender. Add the tomatoes, salt, peppers, thyme, basil, sugar, and bay leaves. Bring to a boil, then turn down and simmer until thickened. Stir in the tomato paste and cook 5 more minutes. This is the basic sauce and can be made 3-4 days ahead and refrigerated.

When ready to serve, heat the sauce to boiling, turn heat down and stir in the shrimp. Cook on low until the shrimp turn pink; do not overcook.

Spoon the shrimp Creole over rice and sprinkle with green onions and parsley.