Ingredients

The following ingredients have 4 Servings
  • 1 pound shrimp, peeled and deveined (reserve the shells)
  • 1/4 cup flour
  • 1/4 cup butter, unsalted
  • 2 cups chicken stock
  • 2/3 cup chopped onion
  • 2/3 cup thinly sliced celery
  • 2/3 cup chopped green pepper
  • 1 tablespoon creole seasoning
  • 1/4 teaspoon dried thyme
  • 2 cloves garlic, minced
  • 1 can fire-roasted diced tomatoes, drained well
  • 2 teaspoons Worcestershire
  • a few dashes hot sauce
  • kosher salt and freshly ground black pepper
  • 1/4 cup chopped green onion
  • 1/4 cup chopped parsley, for garnish
  • cooked rice, for serving

Instruction

  • Peel and devein shrimp; reserve shells. Set shrimp on paper towels and pat until thoroughly dried.
  • Pour stock into small saucepan and add reserved shells. Bring to a boil, reduce heat and simmer for 10 minutes. Strain stock through a fine-mesh sieve and set aside.
  • Melt butter in a large, deep skillet over medium heat. Whisk in flour and continue cooking, whisking frequently, until "roux" is a deep brown, about ten minutes. Add onions, peppers and celery, stir well to combine. Continue cooking for 3-4 minutes or until vegetables start to soften. Add creole seasoning, thyme and garlic; cook for one minute more, stirring frequently.
  • Add tomatoes, Worcestershire, hot sauce and stock to pan, stirring well to combine. Bring to a boil, reduce heat to low and simmer for another 15 minutes. Add shrimp and cook another 5 minutes or until shrimp are just cooked through. Top with green onion and parsley. Serve immediately with hot rice on the side.