Special equipment
Enamel-coated cast-iron dutch oven, if possible
Shrimp
2 lbs raw shrimp, peeled with heads and tails removed (reserve these parts for stock, below)
Shrimp stock (can substitute water or chicken stock)
Shells, heads, and tails removed from 2 lbs shrimp
2 T vegetable oil
1½ c water
Seasoning mixture
½ t salt
½ t white pepper
½ t cayenne red pepper powder (more or less depending upon personal preference)
½ t paprika
½ t black pepper
1 t dried oregano
½ t dried thyme
½ t dried basil
2 whole bay leaves
Creole sauce
1 c chopped onion
1 c chopped celery
½ c chopped bell pepper
½ stick (4 T) butter (or substitute olive oil)
3 T chopped garlic
Seasoning mixture (from above)
3 c puréed tomatoes (canned are fine)
1 c shrimp stock (from above, or substitute 1 c water or chicken stock)
3 splashes of Tabasco hot pepper sauce (approximately 1 t; more or less depending upon personal preference)
Rice, for serving
Cooked white rice (preferably Uncle Ben's Original Converted Rice; or serve on pasta if you prefer)
Directions
Clean and peel the shrimp, reserving the shells, heads, and tails for stock. Refrigerate the shrimp until ready to use.
Make the shrimp stock by heating oil in a medium saucepan, then adding the reserved shrimp shells and parts. "Sweat" the shells over medium-high heat until they turn orange-pink. Add the water, reduce heat, and simmer for 10 minutes. Strain stock, removing shells. Reserve stock for use later.
Combine ingredients for seasoning mixture and set aside.
To start Creole sauce, melt butter in Dutch oven (enamel-coated cast-iron is ideal). Add chopped onion, celery, and bell pepper, and sauté over medium heat until tender and onions start to become translucent, approximately 10 minutes. Add garlic and continue to sauté for another minute or two. Add the seasoning mixture and sauté, stirring, for 15-30 seconds, or until the mixture becomes fragrant. Add the puréed tomatoes, shrimp stock, and Tabasco sauce. Simmer uncovered for 1 hour. At this point, the sauce may be reserved or even refrigerated for use later.
To finish, heat the Creole sauce until it just starts to come to a boil. Turn off heat, add shrimp, stir, and cover. Let rest 10 minutes, or until shrimp are cooked but not tough and rubbery. (Unfortunately, once cooked, the shrimp will get tough upon any reheating.)
Serve Shrimp Creole on white rice, with additional Tabasco sauce available for those who prefer more heat.