Shrimp Creole
From McGough's Recipes
INGREDIENTS
- 3 tbsp. butter
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 2 ribs celery, chopped
- Kosher salt
- Freshly ground black pepper
- 4 cloves garlic, minced
- 1 tbsp. paprika
- 2 tsp. dried thyme
- 2 tsp. dried oregano
- 1 tsp. cayenne
- 1 1/2 c. low-sodium chicken broth
- 2 bay leaves
- 1 (15-oz.) can whole tomatoes, crushed
- 2 green onions, thinly sliced, plus more for garnish
- 2 tsp. Worcestershire sauce
- Juice of 1/2 lemon
- 1 tbsp. vegetable oil
- 1 1/2 lb. shrimp, peeled and deveined
- Cooked white rice, for serving
DIRECTIONS
- In a large skillet over medium heat, melt butter.
- Add onion, pepper, and celery and cook until soft, 5 minutes.
- Season with salt and pepper. Add garlic, paprika, thyme, oregano, and cayenne and cook until fragrant, 1 to 2 minutes more.
- Add chicken broth and bring to a boil. Lower to a simmer and cook until reduced by about 1/4, 6 to 8 minutes.
- Add tomatoes and cook until reduced by half, about 10 minutes.
- Add green onions and Worcestershire sauce and cook until thickened, about 10 minutes more.
- Season again with salt and pepper if needed, then turn off heat and stir in lemon juice.
- In a separate large skillet, heat oil.
- Add shrimp and cook until pink and opaque, about 2 minutes per side. Season with salt and pepper, then add prepared sauce to shrimp.
- Garnish with green onions and serve with rice.