MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Shrimp Creole
Categories: Seafood, Vegetables, Herbs, Chilies
Yield: 4 servings

MMMMM----------------------CREOLE SEASONING---------------------------
1 tb Smoked paprika
1 tb Chilli spice mix
1 ts Onion powder
1 ts Garlic powder
1/2 ts Cayenne pepper
1/2 ts Fine sea salt
1/2 ts Black pepper

MMMMM---------------------------SHRIMP--------------------------------
1 lb Shrimp; peeled and deveined
2 ts Creole seasoning
1/4 c Unsalted butter
1/3 c A-P flour
1 md Yellow onion; fine chopped
2 Celery ribs; thin sliced
1 Green bell pepper; cored,
- fine chopped
4 cl Garlic; minced
15 oz Can tomato sauce
2 ts Hot sauce; more to taste
- (opt)
1 ts Granulated sugar
1/2 ts Dried thyme
1/2 ts Dried oregano
1/2 ts Dried basil
2 Dried bay leaves
Salt & black pepper
1/4 c Chopped scallions
1/4 c Chopped flat-leaf parsley
- leaves and tender stems
Steamed rice; for serving

MAKE THE OPTIONAL CREOLE SEASONING: Combine all
ingredients in a small bowl and stir together. The
seasoning makes about 1/4 cup; store it in a closed
container in a cool, dry place.

Toss the raw shrimp with 1 teaspoon Creole seasoning and
set aside.

In a Dutch oven or large, heavy skillet, melt the butter
over medium-low heat. Sprinkle the flour on top and stir
constantly with a wooden spoon until a roux the color of
peanut butter forms, about 10 minutes.

Add the onion, celery and bell pepper, increase the heat
to medium and cook until softened, stirring
occasionally, about 8 minutes. Stir in the garlic and
cook until fragrant, 1 minute.

Stir in 1/3 cup water, then the tomato sauce, hot sauce
(if using), sugar, thyme, oregano, basil, bay leaves, 1
1/2 teaspoons salt, 1/2 teaspoon black pepper and the
remaining 1 teaspoon Creole seasoning. Bring to a
simmer, then reduce the heat to low. Cover and simmer
for 10 minutes until thickened, stirring occasionally to
make sure that the bottom doesn't burn. (If needed, add
more water.)

Once the stew has thickened, add the seasoned shrimp and
simmer until opaque and cooked through, about 5 minutes,
turning each piece halfway through the cooking time.
Taste and adjust seasoning.

Remove from the heat and let stand for 10 minutes,
uncovered. Sprinkle with scallions and parsley, and
serve over steamed rice.

By: Vallery Lomas

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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