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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp Creole   
    Categories: Seafood, Vegetables, Herbs, Chilies   
         Yield: 4 servings   
       
   MMMMM----------------------CREOLE SEASONING---------------------------   
         1 tb Smoked paprika   
         1 tb Chilli spice mix   
         1 ts Onion powder   
         1 ts Garlic powder   
       1/2 ts Cayenne pepper   
       1/2 ts Fine sea salt   
       1/2 ts Black pepper   
      
   MMMMM---------------------------SHRIMP--------------------------------   
         1 lb Shrimp; peeled and deveined   
         2 ts Creole seasoning   
       1/4 c  Unsalted butter   
       1/3 c  A-P flour   
         1 md Yellow onion; fine chopped   
         2    Celery ribs; thin sliced   
         1    Green bell pepper; cored,   
              - fine chopped   
         4 cl Garlic; minced   
        15 oz Can tomato sauce   
         2 ts Hot sauce; more to taste   
              - (opt)   
         1 ts Granulated sugar   
       1/2 ts Dried thyme   
       1/2 ts Dried oregano   
       1/2 ts Dried basil   
         2    Dried bay leaves   
              Salt & black pepper   
       1/4 c  Chopped scallions   
       1/4 c  Chopped flat-leaf parsley   
              - leaves and tender stems   
              Steamed rice; for serving   
       
     MAKE THE OPTIONAL CREOLE SEASONING: Combine all   
     ingredients in a small bowl and stir together. The   
     seasoning makes about 1/4 cup; store it in a closed   
     container in a cool, dry place.   
        
     Toss the raw shrimp with 1 teaspoon Creole seasoning and   
     set aside.   
        
     In a Dutch oven or large, heavy skillet, melt the butter   
     over medium-low heat. Sprinkle the flour on top and stir   
     constantly with a wooden spoon until a roux the color of   
     peanut butter forms, about 10 minutes.   
        
     Add the onion, celery and bell pepper, increase the heat   
     to medium and cook until softened, stirring   
     occasionally, about 8 minutes. Stir in the garlic and   
     cook until fragrant, 1 minute.   
        
     Stir in 1/3 cup water, then the tomato sauce, hot sauce   
     (if using), sugar, thyme, oregano, basil, bay leaves, 1   
     1/2 teaspoons salt, 1/2 teaspoon black pepper and the   
     remaining 1 teaspoon Creole seasoning. Bring to a   
     simmer, then reduce the heat to low. Cover and simmer   
     for 10 minutes until thickened, stirring occasionally to   
     make sure that the bottom doesn't burn. (If needed, add   
     more water.)   
        
     Once the stew has thickened, add the seasoned shrimp and   
     simmer until opaque and cooked through, about 5 minutes,   
     turning each piece halfway through the cooking time.   
     Taste and adjust seasoning.   
        
     Remove from the heat and let stand for 10 minutes,   
     uncovered. Sprinkle with scallions and parsley, and   
     serve over steamed rice.   
        
     By: Vallery Lomas   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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