Shrimp Creole Recipe | Cook the Book

Serves: 6 Save

Ingredients (23)

  • 1/4 cup bacon drippings
  • 1/4 cup all-purpose flour
  • 1 1/2 cups chopped onions (about 1 large)
  • 1 cup chopped shallots (about 4)
  • 1 cup chopped celery (about 2 stalks)
  • 1 cup chopped bell pepper (about 2)
  • 4 cloves garlic, finely chopped
  • 1 16-ounce can crushed tomatoes
  • 1 8-ounce can tomato sauce
  • 1 6-ounce can tomato paste
  • 3 bay leaves
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 2 cups dry red or Burgundy wine
  • 1 cup water or shrimp stock
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • Tabasco sauce
  • 4 pounds large shrimp, peeled and deveined
  • 1/2 cup freshly chopped parsley
  • Cooked rice, for serving

Directions

Learn how to make this recipe at Serious Eats

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