Jason's Neighbor's Shrimp Creole
| Creole Seasoning |
| 2 teaspoons paprika |
| 1 1/2 teaspoon garlic powder |
| 1 1/2 teaspoons ground pepper |
| 1 teaspoon onion powder |
| 3/4 teaspoon cayenne pepper |
| 3/4 teaspoon dried thyme |
| 3/4 teaspoon dried oregano |
| Mix all these dry ingredients together and set aside… you're going to use 2 teaspoons to make the sauce and 2 more teaspoons when cooking the shrimp… keep the rest for another day. |
| 2 Lbs Shrimp |
| 1 Tablespoons butter |
| 1 medium onion finely chopped |
| 1 green bell pepper finely chopped |
| 2 celery sticks finely chopped |
| 5 garlic cloves minced |
| 4 bay leaves |
| 1 teaspoon paprika |
| 1/4 teaspoon cayenne pepper |
| 1 1/4 cup chicken broth |
| 28 oz can drained chopped tomatoes…(put in blender for 5 seconds to break up big chunks and help make sauce thicker) |
| 3 scallions thinly sliced |
| 1 Tablespoon Worcestershire sauce |
| 1 teaspoon hot sauce |
| 2 Tablespoons vegetable oil |
| Sauce Directions: |
| Melt butter in a large skillet |
| Add onion, bell pepper, celery, and garlic. Cook over moderately high heat about 5 minutes until onion and celery are soft and kinda clear… don't burn! |
| Add 2 teaspoons of the creole seasoning you just made to the skillet along with the bay leaves, paprika, and cayenne, cook for 30 seconds…. Then add chicken broth, bring to a boil, then simmer until slightly reduced about 5 minutes |
| Add tomatoes to the skillet and cook for 10 minutes, stirring occasionally. |
| Add the scallions, worcestershire sauce, hot sauce and reduce heat to low until thickened about 10 minutes. |
| Shrimp Directions: |
| Heat vegetable oil in a large skillet. When it's hot, add shrimp and 2 more teaspoons of the creole seasoning. |
| Cook over moderately high heat, stirring occasionally until shrimp are barely pink about 30 seconds. |
| Add the tomato sauce and cook over moderate heat until shrimp are just cooked through, about 2 minutes |
| Pull out Bay leaves and Serve over steamed rice! |