This recipe comes from NOLA Cuisine.
- 2 pounds Peeled and Deveined Shrimp, save shells to make Shrimp Stock
- 2 Tablespoons Butter
- 1 Tablespoon Vegetable Oil
- 3 Tablespoons All- purpose flour
- 1 Large Onion, finely chopped
- 2 Ribs Celery, finely chopped
- 1 small Green Pepper, finely Chopped
- 2 Tablespoon Creole Seasoning
- 2 Tablespoon Tomato Paste
- 2-1/2 Cups Very Ripe Fresh Tomatoes, Diced
- 1/2 Cup Dry White Wine
- 2 Cups Shrimp Stock
- 2 Tablespoon Garlic, minced
- 2 Bay leaves
- Cayenne to taste
- Kosher Salt to taste
- 1 teaspoon Black Pepper
- 1 teaspoon White Pepper
- 1 bunch Fresh Thyme
- 2 Tablespoon Tabasco or to taste
- 1 Tablespoon Worcestershire Sauce
- 1/2 Cup Green Onions, green tops thinly sliced, white part sliced into 1/4″ thickness
- 2 Tablespoons Flat Leaf Parsley, minced
Melt the butter in a large sauce pan with the vegetable oil over medium high heat. Add the flour and stir so it looks like wet sand on the beach.
When the butter begins to froth add 1/2 cup of the onions. Cook until the onions are golden brown. Add the remaining onions, celery, and bell pepper.
Reduce the heat to medium and season with 1 Tablespoon Creole Seasoning and a healthy pinch of salt. Sweat the vegetables until soft.
Add the tomato paste mixing well, and cook, stirring constantly, until the paste begins to brown, add the fresh tomatoes. Stir well.
When the tomatoes start to break down into liquid add the white wine, bring to a boil and boil for 1-2 minutes.
Add the Shrimp Stock, remaining Creole seasoning, garlic, bay leaves, black pepper, white pepper, cayenne (to taste), and Thyme.
Bring to a boil then reduce to a low simmer. Simmer for 30-45 minutes.
Add the hot sauce, Worcestershire, and adjust seasonings.
Bring the sauce to a boil, reduce the heat to low and add the shrimp. The key is to not overcook your shrimp. Let them slowly simmer in the sauce until just cooked through.
Serve with boiled rice and garnish with the remaining green onions and parsley.