New Orleans Shrimp
Truthfully, I am not sure if this is a classic shrimp creole or an etoufee. Whatever it is, it's pretty delish!
- 5 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 ½ pounds large shrimp, shelled and deveined
- 3 cloves garlic, minced
- 1 medium-size onion, chopped
- 1 green and 1 red bell pepper, diced
- 3 ribs celery, diced
- 3 tablespoons all-purpose flour
- 1 15 ounce can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- ⅛ teaspoon cayenne (1/4 teaspoon will make it pretty hot)
- 2 cups vegetable stock
- 1 teaspoon salt, plus more to taste
- Freshly ground pepper to taste
- 3 scallions, thinly sliced
Season the shrimp with a little salt and pepper.
In a large saute pan, melt 1 tablespoon of butter and 1 tablespoon of olive oil, add the shrimp and cook until pink. Remove the shrimp to a bowl and set aside.
In the same saute pan, add 3 tablespoons of butter and the flour and cook over medium heat to make a roux. Cook until it is a medium brown color. Set aside.
In a large saute pan (or even a Dutch oven) saute the onion, celery and peppers in butter and olive oil until the onions are translucent and the vegetables are soft.
Add the garlic and cook for one or two minutes
Add tomatoes and thyme and oregano and cayenne some stock
Stir in the reserved roux
Season with salt and pepper to taste
Simmer over low heat until it has thickened a bit and all the flavors are combined. At least 10 minutes.
Add the shrimp back in and stir until they are warmed up.
Garnish with the scallions.
Serve with rice.