Shrimp Creole like JUSTIN DEVILLIER inspired by his recipe here.
2 Tbsp extra-virgin olive oil
2 medium yellow onions, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 rib celery, diced
1/2 jalapeno, minced
1 C white wine
ground white pepper
3 C tomato purée
2 lb American wild shrimp, peeled and deveined
3 Tbsp flat-leaf parsley, chopped
2 Tbsp Chives, minced
Cooked long-grain white rice, to serve
- In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and garlic and sweat until tender and very aromatic, about 5 minutes.
- Add to the pot the red pepper, celery, and jalapeño and continue to cook until tender. As soon as you notice the vegetables starting to caramelize, add white wine to deglaze. Lightly season with salt and white pepper. Reduce the white wine until it has almost completely evaporated; then add the tomato purée and stir to combine.
- Lower the temperature as much as you can, and add the shrimp. Keeping the heat on low, continue gently stirring to poach the shrimp in the sauce, scraping the sides of the pot to keep them clean. (The low-and-slow cooking will keep them tender.)
- Once the shrimp are cooked through and opaque, add the juice of one lemon, chives, and parsley; stir to combine. Season to taste with more salt and white pepper and serve over hot rice.
5/1/2018 – I chopped and Mary cooked. She saute the veggies per the recipe and they had some crunch where served and event the next morning cold from the refer. We made changes as follows due to lack of ingredients.
- only put in one pound of shrimp along with one large pattie of Chorizo and a handful of chopped ham.
- used diced canned tomatoes rather than puree.
- Instead of a jalapeno, we added 1/2 of a fresh serrano without the seeds. Those serranos were very hot but it was not even noticeable.
It was good but since the tomatoes were in small chunks and not a sauce it did not have the overall red color and the tomato taste was not the same.