Best Ever Shrimp Creole

4 TBSP Butter, divided

1 TBSP olive oil, plus more as needed

2 bay leaves

1 onion, diced (about 1.5 to 2 cups worth)

2 celery stalks, diced

10 – 12 sweet Italian peppers, stemmed, seeded and chopped (from a jar, such as Mezzetta)

2 TBSP liquid from the sweet Italian peppers jar

4 – 5 tsp Creole seasoning (ex: Paul Prudhomme’s or Tony Chachere’s; can sub Old Bay)

4 garlic cloves, minced or grated

Salt and pepper, as needed

Chicken stock, as needed (about 2 cups)

1 ⅓ cups crushed tomatoes

2 TBSP Worcestershire sauce

1 lb. large raw shrimp, peeled and deveined

TO SERVE: hot cooked rice

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Preheat the oven to 400 degrees F. Adjust the rack to the middle position.
Add 1 TBSP of the butter and 1 TBSP of the oil to a large skillet/pan set over medium heat. Add the bay leaves, onion, celery, and chopped peppers to the pan. Season with 2 tsp of the Creole seasoning and, if your seasoning isn’t too salty, a little bit of salt and some pepper. Cook, stirring occasionally, for 3 or 4 minutes.
Add the garlic and cook, stirring, for about 30 seconds more. Add enough chicken stock to cover the contents in the pan, and reduce the heat to med-low. Let things simmer uncovered until the liquid has reduced by about half; takes about 8 to 10 minutes.
Add the crushed tomatoes, the reserved liquid from the peppers jar, and the Worcestershire sauce. Again, let this simmer for about 10 minutes (stir occasionally), to reduce and thicken.
Meanwhile, put the shrimp onto a baking sheet, coat in a little oil, and season with Old Bay or Creole seasoning, just get them nice and coated. Roast for 7 minutes.
When the tomato gravy has simmered for about 10 minutes, turn off the heat and stir in the remaining 3 TBSP butter. Add the roasted, spiced shrimp on top and serve right away, with hot cooked rice.

Keywords: Shrimp Creole

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