Shrimp Creole



2 T. olive oil

1 c. diced yellow onion

3/4 c. diced green bell pepper

3/4  c. diced celery

1 1/2 tsp kosher salt, divided

3 T. tomato puree

1 1/2 T minced garlic

3/4 c. dry white white

1 28oz can fire-roasted diced tomatoes

1 T. Worcestershire

1 1/2 tsp Creole seasoning (River Road Blackened Shrimp Seasoning)

1 lb. large fresh shrimp, peeled, deveined

2 c. cooked white rice

Garnish: sliced green onions, fresh parsley



In a large Dutch oven, heat oil over medium-high heat. Add onion, bell pepper, and celery. Season with 1 tsp. salt, and cook until vegetables are slightly tender, 5 to 7 minutes. Add tomato paste and garlic, and cook, stirring, until fragrant, 1 to 2 minutes. Add wine, and deglaze pan by using a wooden spoon to scrape browned bits from bottom of pan. Add tomatoes, Worcestershire, and Creole seasoning, stirring to combine. Bring to a boil, and reduce heat. Simmer until thickened, about 30 minutes, stirring occasionally.

Spread shrimp out on a paper towel lined platter. Season with remaining 1/2 tsp. salt. Add shrimp to pot and simmer 10-15 minutes.

Remove from heat, and ladle into bowls. Serve topped with a scoop of hot cooked rice. Garnish with green onion and parsley, if desired.

Serves 4 servings



If you want a thicker stew, add more shrimp and/or a spicy sausage. Serve with crusty bread.


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