Spicy Shrimp Creole Chef John Recipes

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Spicy Shrimp Creole

"I make many dishes for my friends, but the men demand this one time after time. Easy to make and tasty as can be."

Ingredients :

• 3 tablespoons vegetable oil
• 2 cups julienne celery
• 2 onions, chopped
• 4 cloves crushed garlic
• 1 teaspoon white sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 2 (14.5 ounce) cans crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 bay leaf, crushed
• 1 tablespoon hot pepper sauce
• 2 pounds medium shrimp - peeled and deveined

Instructions :

Prep : 15M	Cook : 8M	Ready in : 1H

• Heat oil in a Dutch oven on medium heat. Saute celery, onions, and garlic in the Dutch oven until the onions are pearly white and the celery has begun to soften.
• Mix sugar, flour, salt, pepper and cayenne pepper into the Dutch oven. Add crushed tomatoes and tomato sauce, both pieces of bay leaf, and hot sauce. Bring the mixture to a boil, then turn the heat to low.
• Let the mixture simmer for 30 minutes, stirring occasionally.
• Approximately 15 minutes before serving, add shrimp to the pot and stir well. If necessary, raise the temperature to medium-low to ensure the Creole is bubbling but not burning. Scoop out the bay leaf halves before serving. Serve when the shrimp is pink and thoroughly cooked.

Notes :

• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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